Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Jicama Peach Salsa
- Level: Easy
- Yield: about 2 cups
Ingredients
1 cup peeled, diced jicama
1/4 cup chopped red onion
1/2 cup roasted, peeled and chopped red bell pepper
2 medium peaches (or nectarines), pitted and chopped
2 jalapeno chilies, seeded and chopped
3 tablespoons fresh lime juice
1/2 teaspoon ancho chili powder, or to taste
1 tablespoon chopped fresh mint
Directions
- In a medium glass bowl, combine the jicama, onion, red pepper, peaches, jalapenos, lime juice, chili powder, and mint. Store in a covered container, in the refrigerator, no more than 1 day.
