re: Salsa Baja

I agree with you, Laura. I too think there's more to the dark color of this delicious salsa than what's been suggested in these postings. I believe the mystery ingredient that gives this salsa its wonderful color and flavor is the dried black chile, also known as the Pasilla chile, rather than black beans.

I was considering picking up a bag of them today at Jons supermarket but decided not to, as I wanted to first check the 'Net to see if I could find the recipe online.

Anyway, these chiles need to be rehydrated in hot (boiling?) water. I've seen Bobby Flay do this on the Food Network. I remember watching him make a yummy-looking dark sauce using some kind of dried chiles (soaked), which he put in a blender along with some vegetables.

Good luck experimenting!