Categories: Sauces, Vegetables, Vegetarian, Chile-heads 
      Yield: 2 cups 
  
    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