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.)
Tangy, crunchy Nopalitos Salsa makes a unique dip for chips at your next family fiesta. But it also makes a refreshing sauce for freshly-grilled fish (like snapper or tilapia), chicken and steak!