| Jicama Peach Salsa
1 cup of peeled, diced jicama
1/4 cup of chopped red onion
1/2 cup of roasted; peeled, chopped red pepper
2 medium Peaches (or nectarines);
2 Jalapeno chilies, seeded,
3 tablespoons of fresh lime juice
1/2 teaspoon of Ancho chili powder, or to more
1 tablespoon of chopped fresh mint |
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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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l. |
