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Jicama Peach Salsa

Courses: Sauces
Serves: 1 people

Recipe Ingredients

1 cup 146g / 5.1ozPeeled, diced jicama
1/4 cup 15g / 0.5ozChopped red onion
1/2 cup 73g / 2.6ozRoasted, peeled, chopped red bell pepper
2 cups 292g / 10ozPeaches (or nectarines) - pitted, chopped (medium)
2   Jalapeno chilies - seeded, chopped
3 tablespoons 45mlFresh lime juice
1/2 teaspoon 2.5mlAncho chili powder - or to taste
1 tablespoon 15mlChopped fresh mint

Recipe Instructions

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.

This recipe yields about 2 cups of salsa.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6275 broadcast 04-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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