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* 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. - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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