Add the tomatoes, onion, jalapenos, and garlic to a large oven safe skillet or dutch oven and toss with olive oil.
Roast the veggies for about 10-15 minutes or until everything is lightly charred and the tomatoes have begun to break down.
Remove from the oven and deglaze the pan with the beer, making sure to scrape up any brown bits on the bottom of the pan.
Add the ancho chilies to the pan and return to the oven. Roast for another 10 minutes to allow the alcohol to cook off.
Transfer the roasted veggies to a large food processor or blender along with all the liquid in the pan. Then add in the lime juice, honey, and cilantro.
Blend until well combined and salt to taste.
Notes
Store in an airtight container in the fridge for up to a week.