• Prep Time:
  • Cooking Time:
  • Serves: 3 Cups

California-Mexican Garden Salsa

  • Recipe Submitted by on

Category: Condiments, Sauces

 Ingredients List

  • 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


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.

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