California-mexican Garden Salsa

Title: CALIFORNIA-MEXICAN GARDEN SALSA

Categories: Condiments, Sauces

Yield: 3 cups

-JUDI M. PHELPS

3 lg Ripe tomatoes; seeded and 1 Celery rib; finely chopped

3 Scallions; finely chopped

1 sm Cucumber; peeled, seeded and -coarsely chopped

1 sm Carrot; peeled and finely

-shredded

2 Jalapeno peppers; seeded and -finely chopped

2 tb Fresh thyme; minced

-preferably lemon thyme

2 tb Italian parsley; finely

-chopped

2 tb Balsamic vinegar or Red wine vinegar

1 ts Sugar

1 ts ;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.

shell.portal.com, juphelps

delphi.com, or jphelps

best.com --