Nopalito Salsa Recipe
- 1 1/3 cups canned or bottled nopalitos, rinsed, drained, diced (about one 11-ounce jar) 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 hours ahead. Keep refrigerated.)
