---------- Recipe via Meal-Master (tm) v8.00

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

      2 c  Fresh Tomatoes; Diced             1/4 ts Oregano; Dried
    1/4 c  Onion; Coarsely Chopped           3/4 ts Lime Juice
  1 1/2 ts Garlic; Minced                      1 tb Jalapeno Pepper, Coarse Chop
    1/8 ts Salt                                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
From: R2D2 #3 @1614017
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