Randy Red Salsa Dip

Course : Dips
Serves: 4
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Ingredients:

2 Cup Fresh Tomatoes -- Diced
1 1/2 teaspoon Garlic -- Minced
1/4 teaspoon Oregano -- Dried
1 tablespoons Jalapeno Pepper, Coarse Chop
1/4 Cup Onion -- Coarsely Chopped
1/8 teaspoon Salt
3/4 teaspoon Lime Juice
1 tablespoons Fresh Cilantro -- Chopped
 

Preparation / Directions:

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


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