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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Yield:: about 2 cups

Level:: Easy

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.

My Private Notes

Name: Jicama Peach Salsa
Yield: about 2 cups
Cuisine: mexican
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