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California Mexican Salsa Yield: 3 cups - 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 lemon thyme
- 2 Cloves of garlic, minced
- 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. Love & Hugs, AngelBear7042
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Great Post. Love & Best, RosemaryRoses |
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Thank you for a super post awesome. Regards,  BillyJack-282- |
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Thank you for this super post. Love & Hugs, HuggyBear7772 |
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Thank you for this great post. Love & Best, VegasGal777 |
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