---------- Recipe via Meal-Master (tm) v8.01
       Title: Randy Red Salsa Dip
  Categories: Dips, Vegetables, Mexican, Salsa
       Yield: 4 servings
       2 c  Fresh Tomatoes; Diced             1/4 c  Onion; Coarsely Chopped
   1 1/2 ts Garlic; Minced                    1/8 ts Salt
     1/4 ts Oregano; Dried                    3/4 ts Lime Juice
       1 tb Jalapeno Pepper, Coarse Chop        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