California-Mexican Garden Salsa

Title:
California-Mexican Garden Salsa

Yield:
3 Cups

Categories:
Condiments,
Sauces




Ingredients:





          -JUDI M. PHELPS


     3 lg Ripe tomatoes; seeded and


          -coarsely chopped


     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. jphelps@shell.portal.com,


 juphelps@delphi.com, or jphelps@best.com


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini