In a glass bowl, soak chiles with hot boiled water for about 15 minutes or until soft and pliable. Drain chiles and chop roughly into large pieces. Place in a blender or food processor with garlic, onion, orange juice and beer. Pulse, and purée into desired consistency.
Season with sea salt. This salsa can be made up to a week in advance. Store, covered in the refrigerator.
Recipe by Flavor and Friends at http://flavorandfriends.com/salsa-borracha/