Recipe - Randy Red Salsa Dip

2 cup Fresh Tomatoes; Diced
One fourth cup Onion; Coarsely Chopped
1 One half teaspoon Garlic; Minced
1 tablespoon Jalapeno Pepper, Coarse Chop
1/8 teaspoon Salt
One fourth teaspoon Oregano; Dried
1 tablespoon Fresh Cilantro; Chopped
Three fourths teaspoon 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