Randy Red Salsa Dipappetizers, dips, vegetables 2 cup fresh tomatoes; diced 1/4 cup onion; coarsely chopped 1 1/2 teaspoon garlic; minced 1 tablespoon jalapeno pepper, coarse chop 1/8 teaspoon salt 1/4 teaspoon oregano; dried 1 tablespoon fresh cilantro; chopped 3/4 teaspoon 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 |
