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Mexican Red & Yellow Salad Salsa

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“Beautiful presentation. Very tasty and just look at the calories. Make this as hot or as bland as you like.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 5 large yellow sweet peppers, topped,membranes removed and seeded
  • 1 large red pepper, topped,membranes & seeds removed
  • 23 cup jicama, peeled & diced
  • 2 jalapeno peppers, finely chopped
  • 2 tablespoons cilantro, minced
  • 1 12 tablespoons vinegar
  • 1 teaspoon honey
  • 1 pinch chili powder (hot "or" not it's up to you)

Directions

  1. Set 4 of the cleaned pepper aside, take a small slice of the bottom if they do not sit upright chop the useable parts of the tops.
  2. Chop the remaining two peppers, place in a pyrex/glass bowl.
  3. Mix in the remaining ingredients.
  4. Fill the peppers.
  5. You may do this up to 4 hours ahead of serving time, just cover them and place in the fridge.

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