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Randy Red Salsa Dip

Yield: 4 servings
2 c fresh tomatoes; diced
1/4 c onion; coarsely chopped
1 1/2 ts garlic; minced
1/8 ts salt
1/4 ts oregano; dried
3/4 ts lime juice
1 tb jalapeno pepper, coarse chop
1 tb 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

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