Peach Salsa with Jicama Chips

Prep Time 30 minutes
Cook Time 0 minutes
Course Salad


  • 3 large jicama roots
  • 3 peaches
  • 2 medium heirloom tomatoes
  • 1 medium red onion
  • 1 jalapeño
  • 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

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