Peel peaches and cut into small chunks. Julienne jicama into small matchsticks. Roll mint leaves and cut into a chiffonade to make one teaspoonful. Mince chives to make one tablespoonful. Slice jalapenos very thinly (e.g., with a Kyocera ceramic slicer.) In a small bowl, add all ingredients. Stir together and adjust seasonings.
About this recipe
Recipe courtesy of Julie Wood, Kitchen Classics.