California-Mexican Garden Salsa
| Yield: | 3 Cups |
| Categories: | Condiments, Sauces |
| -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 |
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