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Randy Red Salsa Dip

Randy Red Salsa Dip recipe image
This vibrant Randy Red Salsa Dip is the ultimate crowd-pleaser for any gathering. Made with ripe, diced tomatoes, crisp onions, and a generous amount of fresh cilantro, it offers a bright and zesty flavor profile that balances perfectly with the gentle heat of minced jalapeño. The addition of garlic, dried oregano, and a squeeze of fresh lime juice brings out the natural sweetness of the tomatoes while adding depth and aroma. This no-cook dip is incredibly easy to prepare, requiring only chopping and mixing. ItâÂÂs perfect for serving alongside tortilla chips, potato skins, or as a fresh topping for tacos and grilled meats. Allow it to rest briefly to let the flavors meld together for the best taste experience.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 32.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Randy Red Salsa Dip is the ultimate crowd-pleaser for any gathering. Made with ripe, diced tomatoes, crisp onions, and a generous amount of fresh cilantro, it offers a bright and zesty flavor profile that balances perfectly with the gentle heat of minced jalapeño. The addition of garlic, dried oregano, and a squeeze of fresh lime juice brings out the natural sweetness of the tomatoes while adding depth and aroma. This no-cook dip is incredibly easy to prepare, requiring only chopping and mixing. ItâÂÂs perfect for serving alongside tortilla chips, potato skins, or as a fresh topping for tacos and grilled meats. Allow it to rest briefly to let the flavors meld together for the best taste experience.
Ingredients
  • 2 cup Fresh Tomatoes; Diced
  • 1/4 cup Onion; Coarsely Chopped
  • 1 1/2 teaspoon Garlic; Minced
  • 1 tablespoon Jalapeno Pepper, Coarse Chop
  • 1/8 teaspoon Salt
  • 1/4 teaspoon Oregano; Dried
  • 1 tablespoon Fresh Cilantro; Chopped
  • 3/4 teaspoon Lime Juice
Directions
  1. 1
    In a medium bowl, combine the diced tomatoes and coarsely chopped onion.
  2. 2
    Add the minced garlic, coarse chopped jalapeño pepper, salt, dried oregano, chopped cilantro, and lime juice to the bowl.
  3. 3
    Stir all ingredients together thoroughly until well blended.
  4. 4
    Cover and let the salsa stand at room temperature for 1 hour to allow the flavors to meld.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 32.5kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 616.5mg26%
Total Carbohydrate 7.2g3%
Dietary Fiber 1.9g8%
Sugars 4.0g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover salsa in an airtight container in the refrigerator for up to 3 days. The flavors may intensify slightly as it sits.

Serving: This salsa can be served chilled or at room temperature. It pairs beautifully with tortilla chips, potato skins, thick green bell pepper wedges, oysters, or mushroom caps.

Yield: This recipe makes approximately 2 1/4 cups of salsa.

Customization: For a milder version, remove the seeds and ribs from the jalapeño before chopping. For extra heat, leave the seeds in or add a second jalapeño.

Keywords: salsa, dip, tomato, jalapeno, cilantro, onion, garlic, lime, mexican, vegan, no-cook, party food, appetizer, fresh, chunky, spicy, summer, chips, dressing, simple
Read it online: https://www.chefs-mate.com/recipe/randy-red-salsa-dip/