Title: Randy Red Salsa Dip
Categories: Appetizers, Dips, Vegetables
Yield: 4 Servings

2 c Fresh Tomatoes; Diced
1/4 c Onion; Coarsely Chopped
1 1/2 ts Garlic; Minced
1 tb Jalapeno Pepper, Coarse Chop
1/8 ts Salt
1/4 ts Oregano; Dried
1 tb Fresh Cilantro; Chopped
3/4 ts 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini