Pinto Three Chile Salsa

3/4 c Pinto beans, dried

1 ts Salt

3 Arbol chiles, with seeds

3 Pasilla chiles, seeded

2 Jalapeno chiles, for garnish

2 Chipotle chiles

1/3 Onion, diced

1/2 c Olive oil

2 Garlic cloves, roasted

2 Roma tomatoes, blackened

3/4 c Dark beer

1 tb Peanut oil

1 ts Cider vinegar

Wash & drain beans, place in a large pot & cover with water. Cook until soft, about 1 1/2 hours, but it make take up to 2 hours. Drain & transfer to a mixing bowl. Add the salt. Toast the arbol & pasilla chiles together. Rehydrate all dried chiles in one cup of warm water. If using canned or fresh, omit this step. Drain & set aside. Roast & peel jalapeno chiles, seed, dice & set aside. Heat olive oil & saute the onion over medium-high heat until caramelized. Transfer to a blender along with the chiles (not the jalapeno chiles), garlic, tomatoes, beer & puree. In a wok or large skillet, heat peanut oil until smoking hot & add the puree. Re-fry until reduced & thickened, this will take about 5 minutes. Transfer 3/4 of this re-fried mixture to a mixing bowl & add beans & cider vinegar. Garnish with jalapeno. Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995