In a food processor or blender puree the chilies, green onions and beer. Add cilantro, parsley, and garlic, process until smooth.
Pour in olive oil, lime juice and all the seasonings, process until well combined.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins.
Drain perogies and toss with half of the sauce. Serve remaining sauce on the side for dipping.