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Peach and Jicama Salsa
Makes about 2 cups
2 medium peaches or nectarines, pitted and chopped
1 cup peeled, diced jicama
1/4 cup chopped red onion
1/2 cup roasted* and chopped red bell pepper
2 jalapeños, seeded and chopped
3 tablespoons freshly squeezed lime juice
1/2 teaspoon ancho chile powder, to taste
1 tablespoon chopped fresh mint
Salt, to taste.
Combine ingredients in a medium glass bowl. Let sit for 30 minutes
before serving. Store in a covered container, in the refrigerator, no
more than 1 day.
* Fresh bell peppers can be roasted over a gas flame or on a tray under
the broiler. Keep turning so the skin is evenly charred, without burning
and drying out the flesh. Transfer charred peppers to a plastic bag, tie
the top closed, and let steam until cool to the touch, about 10 to 15
minutes. The best way to peel is just to pull off the charred skin by
hand and then dip the peppers briefly in water to remove any blackened
bits. Do not peel the peppers under running water since that will wash
away flavorful juices. Once peeled, cut away stems, seeds, and veins.
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