Best Restaurant Salsa Recipe From Nopalito

CACTUS SALSA

Steps:

• Clean and dice the cactus. Add the raw nopales and cover with water. Cook with a tablespoon of sea salt for 10-15 minutes covered. When ready remove the water and rinse several times with iced or cold until slime disappears.
• Chop all ingredients and mix together with the cooked cactus. Season with sea salt, lime juice, and cumin.
• Use the cactus salsa as an appetizer with corn chips or as a garnish for salads, tacos, sopes, or tostadas.

BEST RESTAURANT SALSA RECIPE FROM NOPALITO

Steps:

• Make the salsa de árbol: In a small pot, heat the oil over high heat, then add the chiles; let cook, continuously tossing the chiles so that they do not burn, about 10 seconds. When they turn bright orange, they are done. Immediately remove from the oil.
• Add three-quarters of the chiles to a blender and reserve the rest. Add the tomatoes, tomatillo, vinegar, garlic, salt, and 2 tablespoons water and blend until smooth. Taste and adjust the seasoning, or blend in more of the remaining chiles, to taste.
• Pour the blended salsa into a small pot, bring to a boil, then reduce the heat and let simmer for 15 minutes. Serve warm or cool.
• Be sure your salsa de árbol is prepared in advance and is still hot, or reheat on the stove. Preheat the oven to 450°F. Spread the chips on a baking sheet and bake until warmed through, about 2 minutes.
• Transfer the chips from the oven to a large mixing bowl. Add the salsa and toss the chips with the hot salsa until they are completely covered. Transfer to a serving plate, then garnish the chips with the cheese, onion, and cilantro. Serve with the crema and lime wedges.

NOPALITO SALSA

Steps:

• 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.)