*  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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