Jicama Peach Salsa

Recipe from: Mabelle
Servings: 2 1/4 cups

1 cup peeled, diced jicama
1/4 cup chopped red onion
1/2 cup roasted, peeled, chopped red bell pepper
2 medium peaches or nectarines, pitted, chopped
2 jalapeno chilies, seeded, chopped
3 tablespoons fresh lime juice
1/2 teaspoon ancho chili powder, or to taste
1 tablespoon chopped fresh mint

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.