Randy red salsa dip
- Main Ingredient: Various Vegetables
- Course: Appetizers
- Cuisine: Various North American Various Central American Various South American
- Yield:
Randy red salsa dip ingredients
- 2 c Fresh Tomatoes, Diced
- 1⁄4 c Onion, coarsely chopped
- 1 1⁄2 t garlic, minced
- 1 T Jalapeno Pepper, Coarse Chop
- 1⁄8 t Salt
- 1⁄4 t Oregano, dried
- 1 T Fresh Cilantro, chopped
- 3⁄4 t Lime Juice
Cooking Randy red salsa dip
1. Mixi 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. Makes about 2 ¼ cups.
6. Suggested dippers: potato skins, thick green bell pepper wedges, oysters, mushroom caps.
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