Jicama Peach Salsa

Recipe Ingredients

1 cup	146g / 5.1oz	Peeled, diced jicama
1/4 cup	15g / 0.5oz	Chopped red onion
1/2 cup	73g / 2.6oz	Roasted, peeled, chopped red bell pepper
2 cups	292g / 10oz	Peaches (or nectarines) - pitted, chopped (medium)
2		Jalapeno chilies - seeded, chopped
3 tablespoons	45ml	Fresh lime juice
1/2 teaspoon	2.5ml	Ancho chili powder - or to taste
1 tablespoon	15ml	Chopped 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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