In a medium-sized skilled, cook the onion and garlic in the canola oil over medium heat until softened, about 8 minutes.
Add the chiles, salt and cumin and stir well. Continue to cook for three to five minutes, stirring occasionally.
Pour the beer into the chile mixture and deglaze the pan. Let the beer reduce for five minutes, stirring occasionally.
Add the vinegar, sugar and water. Bring to a boil, reduce the heat and let simmer for 30 to 45 minutes.
Remove the pan from the heat once the liquid has mostly evaporated (but some remains). Place the jam into a food processor and pulse to the desired texture. Salt to taste.
Store in the fridge in an airtight container.