Salsa Boracha

Ingredients:

One onion
EVOO
1 bottle (or can) dark beer
(alt: instead of beer, you can use 1/2 C each tequila and OJ)
4 dried peppers (see below)
1 tomato
1 fresh jalapeno

Instructions

1. Cut one onion and heat in EVOO over medium heat for 8-10 minutes
2. Add four cloves chopped garlic
3. Add to pan and continue cooking another minute
4. Add 1 C dark beer OR 1/2 C each tequila and orange juice
   – beer will give you a rustic yeasty taste
   – tequila and OJ will give you a brighter taste
5. Add four (deseeded and de-stemmed) dried Anaheim, Pasilla, ancho, or poblabo peppers
6. Add 1/2 tsp each cumin and salt
7. Cook until liquid reduces to about half
8. Add one chopped tomato and one deseeded fresh jalapeño pepper
9. Let cool, then pulse in a blender until you get the desired consistency
10. Serve with chips