---------- Recipe via Meal-Master (tm) v8.02
  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
       2    Jalapeno peppers; seeded and
            -finely chopped
       2 tb Fresh thyme; minced
            -preferably lemon thyme
       2 tb Italian parsley; finely
       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
   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