Start by preparing your chiles. Give them a quick rinse and dry. Using a sharp knife, carefully slice from the stem end to the bottom end on one side of the chile. Pull off the stem and discard. Open the chile like a book. Using your knife, scrape out the ribs and seeds. Repeat this process with remaining chiles.

Bring a kettle of water to a boil, reduce heat and keep simmering. This will be used to rehydrate the chiles.

Warm a large skillet over medium heat. Place garlic cloves on one half of the skillet (the other half will be used to toast the chiles). Roast the garlic until soft and slightly blackened (about 15 minutes). Shake the cloves around every so often to ensure even cooking.

Meanwhile, lay one of the chiles flat (inside down) on the other half of the skillet. Using a spatula or tongs, press down the chile to keep it flat. Cook until the chile becomes aromatic and the insides have lightened in color (about 15 seconds per side). Transfer the toasted chile to a medium bowl. Repeat this process with remaining chiles.

Cover the toasted chiles with hot water and let rehydrate for 30 minutes. Stir every so often to ensure even soaking. Drain, but reserve ⅓ cup of the soaking water. While the chiles are rehydrating, peel the roasted garlic and set aside.

In a blender or food processor, combine the chiles, roasted garlic, orange juice, beer, tequila and ⅓ cup of the soaking water. Blend until smooth. Check the consistency with a spoon. If the salsa is too thick, blend in water until a thinner consistency is a achieved (I added an additional ¼ cup water). Transfer salsa to a clean bowl. Season to taste with salt (I added about 1½ teaspoons kosher salt).