Borracho Sauce

Directions

1. 1
   Heat up your grill to high.
2. 2
   Brush the onions with olive oil and salt and char them on the grill.
3. 3
   Do the same with all the peppers and tomatoes (do not oil or salt) placing them in a covered container when blackened on the outside.
4. 4
   By placing all the components in a covered container they will steam together and render a charred veggie stock in the bottom of the container.
5. 5
   When they have sat for 1/2 hour remove and let cool.
6. 6
   Remove the stems from the peppers and the cores from the tomatoes then roughly chop the elements in a food processor.
7. 7
   In a saucepan, bring your chicken stock to a simmer then add the veggie puree and half the cilantro.
8. 8
   While stirring, reduce the mixture to the original consistency of the puree.
9. 9
   Add the dark beer and lime juice and simmer for 10 minutes.
10. 10
    Add the tequila and simmer for 5 minutes.
11. 11
    Finish with the rest of the cilantro and salt to taste.