Recipe courtesy of Mary Sue Milliken and Susan Feniger

Jicama Peach Salsa

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  • Level: Easy
  • Yield: about 2 cups
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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


  1. 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.