Salsa Borracha

Step 1

Place each tomato directly over a gas burner flame set to medium-high, or under a broiler set to high, rotating with tongs every 20 seconds until the skin blackens and blisters all over, about 60 seconds per tomato.

Step 2

Remove the tomatoes to a cutting board and let them cool for 1 minute so you can handle them safely without burning yourself.

Step 3

Remove the stem from each tomato by twisting it out with your fingers, then discard the charred skin by gently scraping it off with a butter knife.

Step 4

Slice each dried chile lengthwise from stem to tip, then use your fingers to pull out the seeds and white membrane inside and discard them.

Step 5

Tear the cleaned chiles into 2-inch pieces and place them in a small bowl; cover them with 0.5 cup of hot water and let sit for 5 minutes until soft.

Step 6

Cut the onion half lengthwise from root to tip, then slice it crosswise into thin half-moon slivers about the thickness of a coin.

Step 7

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 8

Drain the softened chiles, discarding the soaking water, then add them to a blender or food processor along with the charred tomatoes, minced garlic, and 3 tablespoons of lime juice.

Step 9

Blend on medium speed, pausing to stir with a spoon every 5 seconds, until the mixture is roughly chunky with no large chile pieces remaining—about 20 seconds total.

Step 10

Pour the blended mixture into a serving bowl, then stir in the 0.5 cup of beer using a spoon until evenly combined, about 10 seconds.

Step 11

Fold the sliced onion into the salsa using a spoon, making sure no white streaks remain, so it distributes evenly throughout.

Step 12

Taste the salsa and stir in 0.75 teaspoon of salt, then taste again; add more salt in 0.25-teaspoon pinches if it tastes flat or needs more seasoning.