Nopalito Salsa
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This unusual salsa calls for canned or bottle nopalitos, the stems of the prickly pear cactus. Available in the Mexican section of many supermarkets, they are sometimes labeled natural tender cactus. If you cannot find nopalitos at your local market, simply substitute cooked green beans. Use this tasty salsa as you would any other--with meats, chips and tacos.

Ingredients:

1 1/3 cups (about one 11 oz can or jar) canned or bottled nopalitos, rinsed, drained, diced or 1 1/3 cups cooked green beans, diced
¾ cup jicama, peeled and diced
2 small tomatoes, diced
1/3 cup onion, diced
¼ cup fresh cilantro, chopped
3 TBS red wine vinegar
1 TBS olive oil
1 serrano or jalapeno 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.)

Makes about 2½ cups

Dave Grubagh