Pinto Bean Salsa With Tomatillos
Pinto Bean Salsa With Tomatillos is a great way to use rat tomatillos in your cooking- their sour, green taste is distinct and works amazingly well with the smokiness of the chipotle and poblano peppers. Peel off the husk and rinse your tomatillos before chopping to get rid of the stickiness.
Ingredients
- 1 generous cup pinto beans, soaked overnight
- 4 tomatillos, husks removed
- ½ Spanish onion
- ½ fresh poblano pepper, diced
- 2 cloves garlic, peeled
- 2 chipotle peppers in adobo
- salt, to taste
Instructions
- In a Dutch oven or large pot, bring the dry beans and 4 cups of water to a boil. Add a teaspoon of salt to the pot of beans and a metal fork (optional).
- Cook the beans over medium-high heat for 45-60 minutes until tender but still firm.
- While the beans are cooking, in a large skillet, dry-fry the garlic and poblano peppers until the garlic clove and skin side of the pepper is charred on the outside. Remove from heat and set aside.
- In a mortar and pestle or food processor, smash the chipotle peppers and charred garlic until a coarse paste forms. Add a tablespoon or two of bean cooking water if the mixture looks too thick.
- Drain the cooked bean and rinse under cold running water until no longer warm. Drain well.
- Dice the tomatillos and onion and place into a large bowl.
- Add in the charred poblano pepper, drained pinto beans and the chipotle mixture.
- Stir the tomatillo mixture until combined.
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