Nopalito Salsa
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




 cups Canned or bottled nopalitos, rinsed, drained, diced (about one 11-ounce jar) or 1 ⅓ cups diced cooked 3/4 cup Diced peeled jicama
2 smalls Tomatoes, diced
 cup Diced onion
1/4 cup Chopped fresh cilantro
3 tablespoons Red wine vinegar
1 tablespoon Olive oil
1 Serrano chili or small 
1 Garlic clove, minced





Preparation

1 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.) 2 Makes about 2 1/2 cups. 








    .  





Place your ad here Loading...

Preparation

 1  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.)  2  Makes about 2 1/2 cups.