California-Mexican Garden Salsa

California-Mexican Garden Salsa

Yield: 3 cups

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 lemon thyme
2 cloves of garlic, minced
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.

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