California Mexican Garden Salsa Recipe

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

1. In a large nonreactive bowl, mix all ingredients together.
2. Cover and chill till chilled about 1 hour.
3. Judi's
4. Note: I always add in 2 cloves of garlic (chopped) to this recipe for a tangier salsa.

tomatoes, celery, scallions, cucumber, carrot, peppers, fresh thyme, italian parsley, balsamic vinegar, sugar, salt

Taken from cookeatshare.com/recipes/california-mexican-garden-salsa-98004 (may not work)