Nopalitos Salsa

By carvalhohm

Ingredients

• 1/2 1/2 1/2 cup GOYA® Nopalitos-Tender Cactus, drained, rinsed and finely chopped
• 1 1 1/2 medium ripe tomato, cored, seeded and finely chopped (about 1/2 cup)
• 1 1 1/4 jar (4 oz.) Fancy Pimientos, finely chopped (about 1/4 cup)
• 3 3 3 tbsp. GOYA® Salsa Verde
• 1 1 1 GOYA® Jalapeño Peppers, seeded and finely chopped (about 1 tbsp.)
• 1 1 1 tsp. Extra Virgin Olive Oil
• 1 1 1 tsp. GOYA® Salsita Jalapeño Chile

Preparation

Step 1

In medium bowl, mix together nopalitos, tomato, pimientos, salsa verde, jalapeño pepper, olive oil and salsita.

Cover and refrigerate until ready to use. (Note, salsa can be stored, covered and chilled, for up to 5 days.)