California-mexican garden salsa

Yield: 3 Cups

Measure Ingredient
3 larges Ripe tomatoes; seeded and coarsely chopped
1 \N Celery rib; finely chopped
3 \N Scallions; finely chopped
1 small Cucumber; peeled, seeded and coarsely chopped
1 small Carrot; peeled and finely shredded
2 \N 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
\N \N Red wine vinegar
1 teaspoon Sugar
1 teaspoon ;salt

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@...

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