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Randy Red Salsa Dip

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Diced fresh tomatoes

  2. 1 1/2 teaspoons 7 1/2ml Minced garlic

  3. 1/4 teaspoon 1 1/3ml Dried oregano

  4. 1 tablespoon 15ml Coarsely chopped jalapeno pepper

  5. 1/4 cup 15g / 1/2oz Coarsely chopped onion

  6. 1/8 teaspoon 0.6ml Salt

  7. 3/4 teaspoon 3.8ml Fresh lime juice

  8. 1 tablespoon 15ml Chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Mix the tomatoes and onion, blending well. Add all the other ingredients, blending well.

  2. Let stand for 1 hour before serving for the flavors to meld.

  3. May be served at room temperature or chilled.

  4. Makes about 2 1/4 cups.

  5. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps

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