Recipe By : Bon Appetit Magazine, Jan 1994
Serving Size : 1 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c Nopalitos -- rinsed, drained,
- diced
1 1/3 c Green beans -- diced, cooked
3/4 c Jicama -- peeled, diced
2 sm Tomatoes -- diced
1/3 c Onion -- diced
1/4 c Fresh cilantro -- chopped
3 tb Red wine vinegar
1 tb Olive oil
1 Serrano chili or small jalapeño
-- minced
1 cl Garlic -- 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 hours ahead. Keep refrigerated.)
Yield: 2-1/2 Cups
Recipe FROM: Donna Baker, Rosarito Beach, Mexico
MC formatted by Barb at Possum Kingdom
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 salsa as you would any other--with
meats, chips, and tacos.
