Rogue Salsa

Source: Brew Your Own Magazine, August 1999, p. 18

2 lbs tomatoes, diced and drained
1 large onion, diced
1 1/2 cup chili beer (see below)
1 cup black olives
1 cup green pepper, diced
1 cup yellow pepper, diced
3/4 cup jalapenos, chopped
1/2 cup garlic, chopped
1 tbs dried or fresh oregano, chopped
1/2 tsp ground cumin
juice of 2 limes

Chili Beer: Use a chili beer that is ale based, not a lager. If no such beer is available, you can make your own by stuffing a small, quartered jalapeno into a bottle of ale, recapping it and letting it sit in the refrigerator for a day or two before making the salsa.

In a largebowl, combine all of the ingredients and mix well, Let sit refrigerated for at least 2 hours to allow the flavors to blend. Warm to room temperature before serving with tortilla chips.

Makes about 8 cups.

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