Super Bowl Salsa Boracha

Ingredients

• 1 medium dried chipotle or ancho chile
• 4 cups diced tomatoes
• 1 Cup diced brown onion
• 1 (3.5 g ) beef bullion cube, mashed
• 1/4 Cup Oyster Sauce
• 1/4 Cup beer
• 1/2 Cup chopped fresh cilantro
• salt to taste

Directions

• Remove stem and seeds from chile and place in a small saucepan full of water. Bring water to a boil for 5 minutes to soften chile. Cool to touch and mince into tiny bits.
• Cut tomatoes in half and remove seeds before dicing. Add all ingredients into a bowl and stir to combine. Cover salsa and let stand for 1 hour at room temperature before serving to allow flavors to blend. Store in an airtight container in the refrigerator for up to 4 days. Makes about 5 cups.