Randy Red Salsa Dip

Course : Dips
Serves: 4
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2 cups diced fresh tomatoes
1 1/2 teaspoons minced garlic
1/4 teaspoon dried oregano
1 tablespoon coarsely chopped jalapeno pepper
1/4 cup coarsely chopped onion
1/8 teaspoon salt
3/4 teaspoon fresh lime juice
1 tablespoon chopped fresh cilantro

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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