Spring has come early here this year, so we’re moving right into some lighter fare. Even though peach is out of season, we have always liked this recipe. There’s a good balance of crunch, sweet, and heat! This recipe comes from M.S. Miliken and S. Feniger in 1997, but it was featured on Food Network in 2006.
For anyone unfamiliar with jicama, the vegetable looks like an oversized brown potato. Indeed, another name for jicama is Mexican potato, but only the appearance is similar. When peeled, jicama has a white flesh with the consistency and taste similar to water chestnut. It is excellent in this salsa, or by itself as a low-calorie snack!
For our version of the salsa, we substituted diced radish for the roasted red pepper. Don’t be put off by the two jalapeno peppers and the ancho chili powder. In the proportions listed, the end product does not have too much spice or heat. The results are great!