Jicama peach salsa

1 servings

Ingredients

Quantity Ingredient
1 cup Peeled; diced jicama
¼ cup Chopped red onion
½ cup Roasted; peeled, chopped red bell pepper
2 mediums Peaches (or nectarines); pitted, chopped
2 Jalapeno chilies; seeded, chopped
3 tablespoons Fresh lime juice
½ 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. This recipe yields about 2 cups of salsa.

Recipe 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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-30-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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