The cactus* is available in Mexican section of many supermarkets or stores. If you cannot find nopalitos, use organic green beens.
It can be made up to 6 hours ahead of time.
Salsa de Cactus Mexicano
Chill for 2 hours
Chill for 2 hours
1 ½ cups (300 g) canned or bottled nopalitos, rinsed, drained, diced
or fresh cactus that is diced (difficult to scrap the throne on a cactus paddles)
or 1 ½ cups (300 g) diced cooked organic green beans
¾ cups (150 g) organic diced peeled jicama
2 small organic diced tomatoes
⅓ cup (65 g) diced onion
¼ cup (150 g) chopped fresh cilantro or parsley
3 Tbs. (45 ml) red wine vinegar
1 Tbs. (15 ml) olive oil
1 serrano chile or samll jalapeño chile, minced
1 minced garlic clove
It can be made up to 6 hours ahead of time.
1. Combine all the ingredients in a bowl.
2. Cover and refrigerate until well chilled, about 2 hours.
3. Serve with meats, chips, tacos, or with any other foods with salsa.
*Cactus is low in saturated fat and cholesterol; good source of: riboflavin, vitamin B6, A, C, calcium, iron, magnesium, potassium, manganese, and copper.
2. Cover and refrigerate until well chilled, about 2 hours.
3. Serve with meats, chips, tacos, or with any other foods with salsa.
*Cactus is low in saturated fat and cholesterol; good source of: riboflavin, vitamin B6, A, C, calcium, iron, magnesium, potassium, manganese, and copper.
nopalito plant
