Nopalito salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Canned or bottled nopalitos; rinsed, drained, |
| ; diced (about one | ||
| ; 11-ounce jar) or 1 | ||
| ; 1/3 cups diced | ||
| ; cooked green beans | ||
| ¾ | cup | Diced peeled jicama |
| 2 | smalls | Tomatoes; diced |
| ⅓ | cup | Diced onion |
| ¼ | cup | Chopped fresh cilantro |
| 3 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Olive oil |
| 1 | Serrano chili or small jalapeno chili; minced | |
| 1 | Garlic clove; minced | |
Directions
Combine all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.) Makes about 2½ cups.
Bon Appetit January 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.