California-mexican garden salsa
3 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 3 | larges | Ripe tomatoes; seeded and coarsely chopped |
| 1 | Celery rib; finely chopped | |
| 3 | Scallions; finely chopped | |
| 1 | small | Cucumber; peeled, seeded and coarsely chopped |
| 1 | small | Carrot; peeled and finely shredded |
| 2 | Jalapeno peppers; seeded and finely chopped | |
| 2 | tablespoons | Fresh thyme; minced preferably lemon thyme |
| 2 | tablespoons | Italian parsley; finely chopped |
| 2 | tablespoons | Balsamic vinegar or |
| Red wine vinegar | ||
| 1 | teaspoon | Sugar |
| 1 | teaspoon | ;salt |
Directions
In a large nonreactive bowl, mix all ingredients together. Cover and refrigerate until chilled about 1 hour.
Judi's Note: I always add 2 cloves of garlic (minced) to this recipe for a tangier salsa.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...