California-mexican Garden Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Condiments, Sauces | 3 | Cups |
INGREDIENTS
| JUDI M. PHELPS | ||
| 3 | Ripe tomatoes, seeded and | |
| coarsely chopped | ||
| 1 | Celery rib, finely chopped | |
| 3 | Scallions, finely chopped | |
| 1 | Cucumber, peeled seeded and | |
| coarsely chopped | ||
| 1 | Carrot, peeled and finely | |
| shredded | ||
| 2 | Jalapeno peppers, seeded and | |
| finely chopped | ||
| 2 | T | Fresh thyme, minced |
| preferably lemon thyme | ||
| 2 | T | Italian parsley, finely |
| chopped | ||
| 2 | T | Balsamic vinegar or |
| Red wine vinegar | ||
| 1 | t | Sugar |
| 1 | t | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 1.2mg
Sodium: 1292.6mg
Potassium: 743.7mg
Carbohydrates: 19.3g
Fiber: 6.8g
Sugar: 9.5g
Protein: 5.9g