1 medium dried chipotle or ancho chile
4 cups diced tomatoes
1 cup diced brown onion
1 (3.5 gm) beef bullion cube, mashed
1/4 cup Oyster Sauce
1/4 cup beer
1/2 cup chopped fresh cilantro
1 teaspoon salt
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.
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