Recipe courtesy of el Restaurante contributing writer Karen Hursh Graber, writing from Mexico
Makes 2 cups of salsa
1 mulato or ancho chile, seeded, deveined, and soaked until soft
3 pasilla chiles, seeded, deveined, and soaked until soft
3 large garlic cloves, dry roasted, then peeled
1 tablespoon chopped onion
3 tomatoes, roasted on a comal or griddle, left unpeeled
½ cup beer
2 tablespoons tequila or additional beer
1/3 cup pineapple juice
2 tablespoons dark brown sugar or piloncillo
Salt to taste
Grind the chiles, garlic, onion and tomatoes in a molcajete or blender. Add the remaining ingredients and blend to combine. Allow the flavors of this salsa to develop for a few hours before serving.