Salsa

It’s salsa season! Here’s a recipe that uses a variety of vegetables from your summer bounty.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.