-
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 thyme; minced
-preferably lemon thyme
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.

Judis Note: I always add 2 cloves of garlic (minced) to this recipe for a
tangier salsa.

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