Recipe for California-Mexican Garden Salsa

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Yield:

3 Cups

Ingredients:

Amount	Ingredient
3 lrg	Ripe tomatoes, seeded and coarsely chopped
1 x	Celery rib, finely chopped
3 x	Scallions, finely chopped
1 sm	Cucumber, peeled, seeded and coarsely chopped
1 sm	Carrot, peeled and finely shredded
2 x	Jalapeno peppers, seeded and finely chopped
2 tbl	Fresh thyme, minced preferably lemon thyme
2 tbl	Italian parsley, finely chopped
2 tbl	Balsamic vinegar or
	Red wine vinegar
1 tsp	Sugar

Instructions:

Instructions: In a large nonreactive bowl, mix all ingredients together. Cover and refrigerate until chilled about 1 hour.

Judis

Note: I always add 2 cloves of garlic (minced) to this recipe for a tangier salsa.

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