Cooking Recipe California-Mexican Garden Salsa

-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