JICAMA PEACH SALSA

1 cup peeled, diced jicama
1/4 cup chopped red onion
1/2 cup roasted, peeled and chopped red bell pepper
2 medium peaches (or nectarines), pitted and chopped
2 jalapeño chilies, seeded and 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, jalapeños, lime juice, chili powder, and mint. Store in a covered container, in the refrigerator, no more than 1 day.

Yield: about 2 cups