Toss together all ingredients; cover and chill 2 hours.
*To roast jalapeño, place on an aluminum foil-lined baking sheet. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes or until pepper looks blistered. Place in heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; remove and discard seeds.