Drunken Pasilla, Prune and Orange Salsa

Ingredients

• 6 to 8 pasilla chiles (stemmed and seeded, about 2 ounces)
• 2 cloves garlic (with husks on)
• 1 cup boiling water
• 1 cup beer
• 1 cup freshly squeezed orange juice
• 1 1/2 cups pitted prunes
• 1 teaspoon kosher or coarse sea salt

Directions

1. Toast the pasilla chiles for about a minute on each side without scorching them.
2. Char the unpeeled garlic, cool it, and remove the skins.
3. Simmer the chiles and prunes in the measured hot water, beer, and orange juice for 8–10 minutes.
4. Blend everything, including the cooking liquid, garlic, and salt, until smooth.