1 1/4 cup
– Slightly toast the already cleaned and deveined Pasilla Peppers in a medium hot grilled alone the garlic clove. The pasilla peppers will take just a few seconds to toast. Remove promptly since dried peppers develop a bitter taste is over toast or burnt.
– Transfer peppers to a bowl and cover with warm water, let them soak for about 15 minutes until soft.
– Combine drained peppers, beer, water, and garlic clove in your blender or food processor, process until you have a fine and smooth sauce.
– Place salsa in a serving bowl, season with salt and sprinkle with cheese and diced onion.