3 large ripe tomatoes; seeded and coarsely chopp
1 celery rib; finely chopped
3 scallions; finely chopped
1 small cucumber; peeled, seeded and coarse
1 small carrot; peeled and finely shredde
2 jalapeno peppers; seeded and finely chopped
2 tablespoon fresh thyme; minced preferably lemon t
2 tablespoon italian parsley; finely chopped
2 tablespoon balsamic vinegar or
1 red wine vinegar
1 teaspoon sugar
1 teaspoon ; 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. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
