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California-Mexican Garden Salsa


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Condiments Sauces

Ingredients:

  • 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

Directions:

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
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini