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Randy Red Salsa Dip Recipe
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2 c Fresh Tomatoes; Diced 1/4 c Onion; Coarsely Chopped 1 1/2 ts Garlic; Minced 1 tb Jalapeno Pepper, Coarse Chop 1/8 ts Salt 1/4 ts Oregano; Dried 1 tb Fresh Cilantro; Chopped 3/4 ts Lime Juice 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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