Cactus Salsa Recipes

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.

CACTUS SALSA (NOPALITOS)

Steps:

• Rinse cactus very well and drain. This is an important step, otherwise cactus is slimy. OR Boil fresh cactus slices in water for 5 minutes. Simmer in reduced heat water for 10-15 minutes until cactus is semi-tender. Rinse well and drain. Dice cactus strips. In a medium size-mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour for flavors to meld. Fold in shredded cheese and serve.
• Makes 4 1-cup servings
• Serve with tortilla chips, pita chips or eat as is with a spoon!
• It’s also great on steak or chicken tacos, and with scrambled eggs.
• Note: I buy fresh cactus at my Farmer’s Market, and they also carry it in the fresh produce section of my Target.

CACTUS SALSA

Steps:

• Mix ingredients until blended.

CACTUS SALSA (SALSA DE NOPALITOS)

Steps:

• Drain and rinse nopalitos in a colander.
• Chop nopalitos in 1/2 inch pieces.
• Chop cabbage, onion, tomatoes, jalapenos and cilantro.
• Mix everything in a large serving bowl.
• Squeeze lemons and season with salt, pepper and garlic powder.

CACTUS SALSA

Steps:

• Prepare the cactus, chop and mix all ingredients, add some salt and black pepper to taste. A dash of olive oil is nice also. Allow to chill in the refrigerator for a few hours or overnight to blend flavors well.