Randy Red Salsa Dip

• 2 cups fresh tomatoes, Diced
• 14 cup onion, Coarsely Chopped
• 1 12 teaspoons garlic, Minced
• 18 teaspoon salt
• 14 teaspoon oregano, Dried
• 34 teaspoon lime juice
• 1 tablespoon jalapeno pepper, Coarse Chop
• 1 tablespoon fresh cilantro, Chopped

1. Mix the tomatoes and onion, blending well.
2. Add all the other ingredients, blending well.
3. Let stand for 1 hour before serving for the flavors to meld.
4. May be served at room temperature or chilled.
5. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges,
6. Oysters, Mushroom Caps

fresh tomatoes, onion, garlic, salt, oregano, lime juice, jalapeno pepper, fresh cilantro

Taken from www.food.com/recipe/randy-red-salsa-dip-8007 (may not work)