California Mexican Garden Salsa Recipe
Servings: 3
Ingredients
- 3 lrg Ripe tomatoes, seeded and coarsely minced
- 1 x Celery rib, finely minced
- 3 x Scallions, finely minced
- 1 sm Cucumber, peeled, seeded and coarsely minced
- 1 sm Carrot, peeled and finely shredded
- 2 x Jalapeno peppers, seeded and finely minced
- 2 Tbsp. Fresh thyme, chopped preferably lemon thyme
- 2 Tbsp. Italian parsley, finely minced
- 2 Tbsp. Balsamic vinegar or possibly Red wine vinegar
- 1 tsp Sugar
- 1 tsp ,salt
Directions
- In a large nonreactive bowl, mix all ingredients together. Cover and chill till chilled about 1 hour.
- Judi's
- Note: I always add in 2 cloves of garlic (chopped) to this recipe for a tangier salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 3 servings | |
| Calories 66 | |
| Calories from Fat 5 | 8% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 810mg | 34% |
| Potassium 613mg | 18% |
| Total Carbs 14.29g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 9.45g | 6% |
| Protein 2.47g | 4% |
