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California-Mexican Garden Salsa

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Condiments Sauces


  • 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.,, or
From Gemini's MASSIVE MealMaster collection at