Mexican Red & Yellow Salad Salsa

• 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)

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.

yellow sweet peppers, red pepper, jicama, peppers, cilantro, vinegar, honey, chili powder

Taken from www.food.com/recipe/mexican-red-yellow-salad-salsa-27220 (may not work)