Salsa Borracha
Makes about 3 cups

3 oz dried pasilla chilies, seeded and stemmed
4 Tablespoons diced White Onion
1.5 teaspoons extra virgin olive oil
1.25 cups (1 bottle) dark beer, such as Boc
2 cloves of roasted Garlic
3 Roma Tomatoes, blackened
.5 teaspoon toasted ground cumin
.5 teaspoon toasted ground oregano
.75 teaspoon salt
4 oz feta or dry-aged goat cheese

Toast the chilies and rehydrate them in 2 cups warm water. Drain the chilies, reserving .5 cup of the water. Devin the chilies and transfer to a blender. If it is not bitter, add the reserved chili water ; otherwise, ad .5 cup water. Saut the onions in the oil for about 5 min over a medium heat, then add to the chilies. Add the garlic, tomatoes, cumin, oregano, salt, and beer. Blend until pureed , transfer to serving bowl and sprinkle the cheese over the top