Randy's Red Salsa Dip

by Kathleen Morrison

Prep time: 0:10 Overall time: 1:10

SERVINGS

2 cups scale / convert

INGREDIENTS

2 cups fresh diced tomatoes
1/4 cup coarsely chopped onion
1-1/2 tsp. minced garlic
1 tbsp. coarsely chopped jalapeño pepper
1/8 tsp. salt
1/4 tsp. dried oregano
1 tbsp. chopped fresh cilantro
3/4 tsp. lime juice

INSTRUCTIONS

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.

CHEF COMMENTS

Suggested dippers: Potato skins, thick green bell pepper wedges, oysters, mushroom caps.

TAGS

dipsspreads, salsadip add tags

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