Salsa Recipes

Nopalito Salsa

  
This unusual salsa calls for canned 
or bottled nopalitos, 
the stems of the prickly pear cactus. 
These are available in the Mexican section 
of many supermarkets and are sometimes 
labeled natural tender cactus. 
If you cannot find nopalitos, 
simply substitute cooked green beans. 
Use with meats, chops, and tacos.



1-1/3 cup canned or bottled nopalitos, 
rinsed, drained, and diced
3/4 cup peeled and diced 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 or jalapeņo chile, minced 
1 garlic clove, minced Salt and pepper 
to taste



Combine all ingredients in medium bowl. 
Season to taste with salt and pepper. 
Cover and refrigerate until well-chilled, about 2 hours.