Title: Randy Red Salsa Dip
Categories: Appetizers, Dips, Vegetables
Yield: 4 servings
2 c Fresh Tomatoes; Diced
1/4 c Onion; Coarsely Chopped
1 1/2 t Garlic; Minced
1/8 t Salt
1/4 t Oregano; Dried
3/4 t Lime Juice
1 tb Jalapeno Pepper, Coarse Chop
1 tb Fresh Cilantro; Chopped
Mix the tomatoes and onion, blending well. Add all the other
ingredients, blending well. Let stand for 1 hour before serving for
the flavors to meld. May be served at room temperature or chilled.
Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green
Bell Pepper Wedges, Oysters, Mushroom Caps
