1-1/4 pounds Tomatoes, chopped 1/2 pound Jicama, peeled, diced 1 Medium Red Onion, chopped 5 Green Onions, chopped 2 tablespoons Chopped Fresh Cilantro 1 tablespoon Minced Jalapeno Chile Pepper 2 tablespoons Fresh Lemon Juice 1 teaspoon Sea Salt 1/2 teaspoon Chile Powder
1. Combine all ingredients in serving bowl.
2. Cover and refrigerate leftovers.