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Mexican Salsa De' Jardin
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3 lg Ripe tomatoes; seeded and coarsely chopped
1 Celery rib; finely chopped
3 Scallions; finely chopped
2 cloves garlic, minced
1 small cucumber; peeled, seeded and coarsely chopped
1 small carrot; peeled and finely shredded
2 Jalapeno peppers; seeded and finely chopped
2 tbl. Fresh thyme; minced preferably lemon thyme
2 tbl. Italian parsley; finely chopped
2 tbl. Balsamic vinegar or Red wine vinegar
1 tsp. Sugar
1 tsp. salt
In a large nonreactive bowl, mix all ingredients together. Cover and refrigerate until chilled about 1 hour.
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