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.