California-Mexican Garden Salsa

Recipe Ingredients

3		Ripe tomatoes - seeded and (large)
		Chopped
1		Celery rib - finely chopped
3		Scallions - finely chopped
1		Cucumber; peeled - seeded and (small)
		Chopped
1		Carrot - peeled and finely (small)
2		Jalapeno peppers - seeded and
		Chopped
2 tablespoons	30ml	Fresh thyme - minced
		Lemon thyme
2 tablespoons	30ml	Italian parsley - finely
2 tablespoons	30ml	Balsamic vinegar or
		Red wine vinegar
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	-- salt

Recipe Instructions

In a large non-reactive bowl, mix all ingredients together. Cover and refrigerate until chilled about 1 hour.

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

Source:
Jo Anne Merrill

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