Randy Red Salsa Dipdips, ethnic, salsa, vegetables 2.00 cup fresh tomatoes; diced 1.50 teaspoon garlic; minced 0.25 teaspoon oregano; dried 1.00 tablespoon jalapeno pepper, coarse chop 0.25 cup onion; coarsely chopped 0.13 teaspoon salt 0.75 teaspoon lime juice 1.00 tablespoon fresh cilantro; chopped 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 |
