3 large ripe tomatoes, seeded and coarsely chopp
1 celery rib, finely chopped
3 scallions, finely chopped
1 small cucumber, peeled, seeded and coarse
1 small carrot, peeled and finely shredde
2 jalapeno peppers, seeded and finely chopped
2 tbsp fresh thyme, minced preferably lemon t
2 tbsp italian parsley, finely chopped
2 tbsp balsamic vinegar or
1 red wine vinegar
1 tsp sugar
1 tsp ; salt
Directions
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
Servings: 3 cups
California-Mexican Garden Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
We are able to follow the history of written recipes way back into the distant past, in fact as far back into history as ancient Egypt, and possibly even further than that. Having said that, mostly, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
As we move on, there are some books which appeared in the 14th Century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the spicy food that is served today, but instead accounts of the types of meals on the tables of the rich and powerful of that period. By the time we get to the 1900s, recipe books are greatly in demand mostly as a result of more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this California Mexican Garden Salsa recipe.
