Randy Red Salsa Dip
Yield
2 1/4 cupsPrep
15 minCook
?Ready
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
tomatoes
fresh, diced |
|
| ¼ | cup |
onions
coarsely chopped |
|
| 1 ½ | teaspoons |
garlic
minced |
|
| 1 | tablespoon |
jalapeño pepper
chopped |
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | teaspoon |
oregano
dried |
|
| 1 | tablespoon |
cilantro
fresh, chopped |
|
| ¾ | teaspoon |
lime juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
tomatoes
fresh, diced |
|
| 59 | ml |
onions
coarsely chopped |
|
| 7.5 | ml |
garlic
minced |
|
| 15 | ml |
jalapeño pepper
chopped |
|
| 0.6 | ml |
salt
|
|
| 1.3 | ml |
oregano
dried |
|
| 15 | ml |
cilantro
fresh, chopped |
|
| 3.8 | ml |
lime juice
|
|
Directions
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.
Suggested dippers: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps
