| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
Condiments, Sauces |
3 |
Cups |
INGREDIENTS
|
|
-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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When God ordains, He sustains.”