Salsa Borracha

Ingredients : 

• 2 Oz Dried Pasilla Chiles
• 4 Roma Tomatoes
• 1 Medium Onion
• 4 Jalapenos
• 1 Cup Beer
• 1 Tbsp Vegetable Oil
• 1 Tsp Salt
• 1 Tsp Black Pepper
• Cojita Cheese, Crumbled (Garnish)
• Cilantro, Chopped (Garnish)

Directions :

• Remove the stem and seeds from the dried chili.
• Dry Toast them for a few minutes until there is some smoke. 
•  Soak them in warm water for 10 minutes.
• Quarter tomatoes, onion, and jalapeno.
• Dry Toast all the vegetables in the same skillet until they are soft and charred.
• Transfer all of them to a blender and add beer and dry chili. 
• Blend until it's nearly smooth.
• Heat some oil in the skillet and transfer the salsa mix to it.
• Add salt and Pepper to it and simmer for 5 minutes or until the mixture thickens.
• Transfer to a serving bowl, and garnish with cheese and cilantro.