*  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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