How To make 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
How To make Pinto Three Chile Salsa's Videos
Gallo Pinto A Costa Rican Staple! A Twist On My Grandma's Recipe
Let's make Gallo Pinto! This is a great option for a quick, family friendly dinner during the week.
Find my written recipe + steps HERE
One of my favorite things to eat EVER is Gallo Pinto. Gallo Pinto is a popular dish in Costa Rica where most of my family is from. I grew up eating Gallo Pinto at least a few times a week. It is a humble meal, honestly a lot of cultures have their own version of rice and beans. This is the one I know best. Gallo Pinto in Spanish translates to ‘Spotted Rooster.’ Which might sound odd, but in Costa Rica there are black and white speckled roosters all over and the color of their feathers are mimicked with the white rice and black beans mixed together. That is how this iconic dish got the name! That is what my parents told me anyhow :)
Of course you can top Gallo Pinto with anything you’d like, but my favorite is a runny fried egg, sliced avocado and a hearty drizzle of salsa Lizano! Salsa Lizano is a popular condiment in Costa Rica, it is a sweet and savory sauce and tastes great on top of most things!
Thank you all for watching! Let me know if you have any questions and I will be sure to answer them down below in the comments.
Jacqui
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Video Timestamps
00:00 Intro
01:40 Ingredients
03:05 Recipe Start
05:46 Spices
08:23 Fried Egg
08:33 Salsa Lizano
10:15 Plating
11:56 Tasting
13:03 Outro
Pinto Bean Quesadilla, Salsa Verde
Recipe at:
Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla makes a complete protein that supplies all nine essential amino acids.
Lazy Man's 3 bean chili - Viewer's Recipe
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Here is the recipe:
2-3 pounds of 80/20 hamburger, depending on how meaty you like your chili
1 can of Dark red kidney beans
1 can of pinto beans
2 cans of black beans
2 tall jars of Tostitos salsa (medium or mild)
2 packets of McGormick original chili seasoning
1-2 cups of water, depending on how thick you like your chili
A large pot to hold your chili
NOTE: this makes a lot of chili, perfect for a group of people
Cook Hamburger until brown and done. Drain out the grease. Add drained beans, salsa, chili packets, and water. Mix well, and let simmer for about 10 minutes while mixing at the halfway point. When done add your cheese and hot sauce and enjoy. Another way to eat is to pour over chips, add cheese, and throw it in the oven for a few minutes until the cheese melts.
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Homemade CHILI Recipe | Simply Mama Cooks
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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3 bls (1.361 kg) ground beef (I used 85 / 15 fat to meat ratio)
1 medium to large onion finely chopped
5 cloves garlic minced
6 Tbsp (40 g) chili powder (I used McCormick Brand)
3 tsp (7 g) smoked paprika
3 tsp (8 g) garlic powder
3 tsp (8 g) onion powder
3 tsp (7 g) ground cumin
3 Tbsp (49.5 g) tomato paste
7 cups (1.65 L) low sodium beef broth
1 chipotle pepper in Adobo sauce
2 Tbsp Adobo sauce from can of chipotle peppers
2 - 15 oz cans pinto beans (drained and rinsed)
salt and pepper to taste
*For corn starch slurry*
4 Tbsp (35 g) corn starch
4 Tbsp (60 ml) cold water
INSTRUCTIONS
- In a preheated on a medium high heat 6 .5 qt pot add 3 tbsp oil and ground beef
- Add salt and pepper to taste, cook ground beef for 5 to 8 minutes
-Now add garlic and onion, combine and continue to cook for 3 to 5 minutes
- Next add and combine all dry seasonings and spices to cooked ground beef
- Now add tomato paste, combine and cook for a minute or two
- Next add beef broth, stir and mix well
- Add chopped chipotle pepper, adobo sauce and bring to a boil
- Cover pot with a lid, lower the heat and gently simmer for 1 hour stirring through out
- After and hour add cornstarch slurry to thicken chili
- Add drained and rinsed pinto beans combine and simmer for and additional 15 minutes then serve
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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Easy Homemade Chili Recipe
How To Make Chili and Beans
NM Red Chile and Pinto Beans
I've lived in Taos, NM for 16 years and only just recently learned the true beauty of this incredible dish. Holy yum!
El Pinto's Hottest Salsa in the World
El Pinto Restaurant in Albuquerque is bottling the 1.1 million Scoville unit Trinidad Scorpion Pepper in El Pinto�s exclusive and limited edition Scorpion Salsa. The Trinidad Scorpion pepper was certified by the Chile Pepper Institute at New Mexico State University as one of the top three hottest peppers in the world. El Pinto Restaurant in Albuquerque will use great caution in producing this product and the limited edition Scorpion Salsa will be available for serious �chileheads� at next week�s Fiery Food Show in Albuquerque, New Mexico.
Chile is measured in Scoville heat units and while a jalape�o reaches 4,000 Scoville units, the Trinidad Scorpion consistently tested at 1.17 million units. El Pinto will use less than one pound of these precious peppers and dilute the recipe to make 100 gallons of salsa. El Pinto food engineers and chile experts from Las Cruces, New Mexico have formulated a recipe that will come in at 12,000 Scoville units. That will make the El Pinto Scorpion Salsa the hottest salsa in the world.
El Pinto Restaurant in Albuquerque New Mexico is celebrating its 50th anniversary this year and is known for serving iconic New Mexican cuisine. El Pinto started bottling their salsa ten years ago which is now distributed in grocery stores in all 50 states and is available online at elpinto.com. The limited edition Scorpion Salsa will only be available online at elpinto.com or at the Fiery Food Show in Albuquerque New Mexico March 2-4 at Sandia Resort and Casino. The Fiery Food Show is the top �Hot Foods� spot in the industry and is the perfect place to heat it up with Scorpion Salsa made with the Trinidad Scorpion chile pepper.