Nopalito Salsa

* Exported from MasterCook *

Nopalito Salsa

Recipe By : Bon Appetit January 1994
Serving Size : 1 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Marinades, Salsa & Sauces To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups nopalitos -- rinsed drained
-- diced or
1 1/3 cups diced cooked green beans
3/4 cup diced peeled jicama
2 small tomatoes -- diced
1/3 cup diced onion
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 serrano chili -- or small jalapeño
-- chili minced
1 garlic clove -- minced

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 h
ours ahead. Keep refrigerated.)

Makes about 2 1/2 cups

Donna Baker: Rosarito Beach, Mexico

MC formatted by Barb at Possum Kingdom using MC Buster & SNT


Notes: This unusual salsa calls for canned or bottled nopalitos, 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 sals
a as you would any other--with meats, chips and tacos.

Converted by MC_Buster.



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