Heat olive oil in a medium skillet over medium-high heat. Saute the nopales and jicama, about 5 minutes. Add tomato, and peppers then saute briefly to combine and warm slightly. Transfer to a large mixing bowl and set aside to cool. Add cilantro, lime juice, Splenda, and scallions and stir well to combine. Let sit 20 to 30 minutes to blend the flavors. Serve at room temperature. Relish can be stored, tightly covered, in the refrigerator up to 2 days. This recipe yields about 3 cups of relish.
Adapted from recipe by: Susan Feniger and Mary Sue Milliken (Two Hot Tamales)
Each (1/2 cup) serving contains an estimated:
Cals: 61, Fat Cals: 35, Tot Fat: 4g
Sat Fat: 1g, Mono Fat: 3g, Chol: 0g
Na: 350mg, K: 140mg, Fiber: 2g
Total Carbs: 5g, NetCarbs: 3g
This salsa is delicious with low carb tortilla chips. Nopales have been said to help regulate blood glucose levels in some diabetics.
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|Serving Size: 1 Serving (96g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 12 (32%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 393.8mg||14 %|
|Potassium 190.1mg||5 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5.9g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 38
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