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Chili Pepper Bean Salsa


8 ancho (dried poblano) or dried green chili peppers
1-1/2 tsp salt, divided
1 cup boiling water
1 tablespoon vinegar, lime or lemon juice
1 or 2 tsp green hot sauce
2 cups cooked pinto or black beans, or one 15 oz can, drained
1/2 cup chopped roasted poblano, jalapeno, Anaheim or New Mexico chili peppers
1/2 cup each, chopped onion, tomato and cilantro

Put dried chili peppers into a mixing bowl with 1/2 tsp salt. Pour boiling water over peppers and let stand until softened, about 2 hours. Remove peppers from water. Reserve water. Remove stems, seeds and membranes. Puree or grind soaked peppers, adding reserved water, vinegar, hot sauce and 1 tsp salt.

Combine beans, roasted chili peppers and onion in a mixing bowl; add pepper puree. Mix and refrigerate to blend flavors. To serve, stir in tomato and cilantro.

Makes about 2-1/2 cups.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.