Nopalito Salsa - Bon Appetit Recipe
Yield: 2 1/2 cupsRecipe by luhu.jp
Ingredients:
1 1/3 cup: Canned or bottled nopalitos,
Rinsed, drained, diced, (about one 11-oz jar) OR
1 1/3 cup: 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 tbsp: Red wine vinegar,
1 tbsp: 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, theyre 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 &
Source from luhu.jp
stems of the prickly pear cactus. Available in the Mexican section of
many supermarkets, theyre 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 &
Source from luhu.jp