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Ingredients:
3 large ripe tomatoes, seeded and coarsely chopp
1 celery rib, finely chopped
3 scallions, finely chopped
1 small cucumber, peeled, seeded and coarse
1 small carrot, peeled and finely shredde
2 jalapeno peppers, seeded and finely chopped
2 tbsp fresh thyme, minced preferably lemon t
2 tbsp italian parsley, finely chopped
2 tbsp balsamic vinegar or
1 red wine vinegar
1 tsp sugar
1 tsp ; salt
Instructions:
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
Servings: 3
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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California-Mexican Garden Salsa Recipe brought to you by Mexican Recipes To-Go
