California-Mexican Garden Salsa
Grrrrrgh!
Course : Salsas
From: HungryMonster.com
Serves: 3
 

Ingredients:

3 large Ripe tomatoes -- seeded and coarsely chopped
1 rib Celery
3 large Scallions -- finely chopped
1 small Cucumber -- peeled, seeded and coarsely chopped
1 small Carrot -- peeled and finely shredded
2 large Jalapeno peppers -- seeded and finely chopped
2 tablespoon Fresh thyme -- minced preferably lemon thyme
2 tablespoon Italian parsley -- finely chopped
2 tablespoon Balsamic vinegar or Red wine vinegar
1 tablespoon Sugar
1 teaspoons salt
 

Preparation:

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 sals