Randy Red Salsa Dip

2 c Fresh Tomatoes; Diced

1/4 c Onion; Coarsely Chopped

1 1/2 ts Garlic; Minced

1 tb Jalapeno Pepper, Coarse Chop

1/8 ts Salt

1/4 ts Oregano; Dried

1 tb Fresh Cilantro; Chopped

3/4 ts Lime Juice

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