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Ingredients:
2 cup Fresh Tomatoes, Diced
1 1/2 tsp Garlic, Minced
1/4 tsp Oregano, Dried
1 tbsp Jalapeno Pepper, Coarse Chop
1/4 cup Onion, Coarsely Chopped
1/8 tsp Salt
3/4 tsp Lime Juice
1 tbsp Fresh Cilantro, Chopped
Instructions:
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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Per Serving (excluding unknown items): 26 Calories; trace Fat (10.4%
calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 75mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0
Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 4
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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Randy Red Salsa Dip 1 Recipe brought to you by Mexican Recipes To-Go
