Nopalito salsa - bon appetit
2 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Canned or bottled nopalitos, |
| Rinsed, drained, diced (about one 11-oz jar) OR | ||
| 1⅓ | cup | 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
NOTE: This unusual salsa calls for canned or bottled nopaltos, the stems of the prickly pear cactus. Available in the Mexican section of many supermarkets, they're sometimes labeled natural tender cactus, If you cannot find nopalitos at your local market, simply substitute cooked green beans. Use this tasty salsa as you would any other-with meats, chips and tacos.
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.) Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>