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