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
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.
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.
El Pinto Hatch New Mexico Chile Fields
Secrets Revealed about El Pinto's Hatch Chile Fields and what makes El Pinto Red Chile more flavorful and deeper red than other chile grown in Hatch.
Riblets in Red Sauce with Cactus | MexicoRico
Riblets in Red Sauce with Cactus
Ingredients:
• La Costeña Nopalitos
• La Costeña Whole Pinto Beans
Sauce:
• La Costeña Tomatillos (3)
• 1 Garlic clove
• 1 tsp Salt
• 2 Chile ancho
• 2 Chile pasilla
• 1 bunch Cilantro
• 3 Black peppers
• 2 Cloves
• 1 cup Water
Seasoning Meat:
• 1 lb. Pork riblets
• 1 lime
• 1 tsp pepper
• 1 tbsp salt
• Ground cumin
Directions:
In a bowl season pork riblets with lime juice, ground cumin, salt and pepper.
On a pan with hot oil cook pork riblets until golden Brown.
In a blender add La Costeña tomatillos, carlic clove, salt, chiles anchos, chiles pasilla, cilantro, Cloves, 1 cup water, salt and black peppers.
Blend until smooth.
Add sauce to pan with cooked riblets.
Bring to a boil and add La Costeña Nopalitos.
Complement with a side of La Costeña Whole Pinto Beans.
Vegetarian Enchiladas with Pinto Beans, Spinach, Cheese and Salsa
Recipe at:
Chef Lars Kronmark from The Culinary Institute of America prepares vegetarian enchiladas packed with produce. He fills them with Pinto Beans, Spinach, Cheese and Salsa.
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!