|Garlic||1 Clove (5 gm)|
|Red bell pepper||1 Large, seeded (Or Green)|
|Cucumber||1 Large, peeled, seeded, and cut into chunks|
|Tomatoes||2 Large, cut into eighths and seeded|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained well (1 Can)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Chili seasoned tomato cocktail||1 Quart (1 Jar)|
|Oregano leaves||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Liquid hot pepper seasoning||To Taste|
Insert slicing disc.
Transfer to a large bowl.
Change to metal blade.
Mince garlic; leave in work bowl.
Coarsely chop bell pepper; add pepper and garlic to onions.
Place cucumber in work bowl; process, using on-off pulses, until coarsely chopped.
Add to onion mixture.
Coarsely chop tomatoes.
Add tomatoes to onion mixture with olives, lime juice, tomato cocktail, oregano, and cumin.
Season to taste with hot pepper seasoning.
Cover and refrigerate until cold (at least 1 hour or until next day).
Ladle into small bowls.
Pass lime wedges at the table.