Peach Salsa with Jicama Chips
3 large jicama roots
2 medium heirloom tomatoes
1 medium red onion
Juice of 5 limes
¼ cup minced cilantro
Sea salt, to taste
Wash and pat dry peaches, tomatoes, jalapeño, limes, and cilantro.
De-pit peaches and chop peaches and tomatoes.
Mince onion, jalapeño, and cilantro.
Combine all ingredients in large bowl and mix well.
Transfer to container or glass jar and refrigerate for 15 minutes or longer to allow flavors to combine.
When ready to serve, peel and slice jicama root thin, squeeze on lime, and serve with salsa.
Used with permission from The Integrative Nutrition Cookbook, 2016