Salsas recipes

California-Mexican Garden Salsa

Course : Salsas
Serves: 3

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Ingredients:

3 large Ripe tomatoes -- seeded and coarsely chopped

1 rib Celery -- finely chopped

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 / 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 sals

California-Mexican Garden Salsa

Ingredients:

Preparation / Directions:

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