Peach Salsa with Jicama Chips

Instructions

• 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.