From SALSA cookbook by P.J. Birosik
2 large tomatoes, seeded and cut into 1/2-inch cubes 2 serrano chiles, minced (remove seeds for less heat) 1/2 medium red onion, cut into 1/4-inch cubles 2 cloves garlic, minced 1/4 cup chopped cilantro 3 tablespoons beer 1/2 tablespoon balsamic vinegar 1 teaspoon white wine vinegar 1 teaspoon olive oil
Combine all ingredients in a medium bowl, tossing well. Serve immediately.
Makes about 2-1/2 cups
