---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CALIFORNIA-MEXICAN GARDEN SALSA
 Categories: Condiments, Sauces
      Yield: 3 cups
 
           -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
 
  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
 
-----