Rinse the nopalitos well, and cut into small pieces, about the size of a corn kernel. Place the cactus in a bowl. Peel the jicama and dice. Add the jicama to the cactus. Cut the tomatoes in half and remove the seeds. Chop the tomatoes and add to the cactus and jicama mix. Cut the meat off the jalapeo, discard the skin, mince, and add to cactus mix. Mince the green onions and cilantro, and add to mix. Add salt and blend well. Chill and serve. Yields 1 jar.

Recipe

Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy. Com