Cactus Salsa Salsa De Nopalitos Recipes
CACTUS SALSA
Learn how to make the Cactus Salsa also known as Mexican Nopales, a classic appetizer, and a favorite of ours!. It has chopped tomato, onion, jalapeño, cilantro, lime, cumin, and salt. I am paring it with corn chips.
Provided by Chef Adriana Martin
Categories Appetizer or Side Dishes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 52 kcal, Carbohydrate 11 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 614 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CACTUS SALSA (NOPALITOS)
A delicious salsa, made from tender cactus, tomatoes, onions, cilantro, Jalepeno Jack cheese and lemon juice. A fresh Pico de Gallo salsa with cactus and cheese. Great for BBQ's, tailgating, parties, poolside.... Spice up your salsa!
Categories Appetizers / Soups / Salads Mexican Mexican Appetizers / Soups / Salads Side Dish Appetizers / Soups / Salads Side Dish
Yield 4
Number Of Ingredients 7
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!
- Its also great on steak or chicken tacos, and with scrambled eggs.
- Note: I buy fresh cactus at my Farmers Market, and they also carry it in the fresh produce section of my Target.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
CACTUS SALSA (SALSA DE NOPALITOS)
This is a great way to eat healthy cactus. Its great to eat with chips or as a side dish with carne asada. Its fast, simple, and will make your mouth watery!
Provided by Chef Carodriguez
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 57.6, Fat 0.4, SaturatedFat 0.1, Sodium 33, Carbohydrate 13.6, Fiber 4.7, Sugar 8, Protein 3
CACTUS PADDLE SALAD/RELISH OR ENSALADA DE NOPALITOS
Make and share this Cactus Paddle Salad/Relish or Ensalada de Nopalitos recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- If the cactus is in big chunks dice to 1/2-1/4 inch pieces.
- Toss together with the tomato, onion and cilantro.
- Whisk together the dressing ingredients and toss with the salad.
- Serve.
Nutrition Facts : Calories 41.7, Fat 3.5, SaturatedFat 0.5, Sodium 76.3, Carbohydrate 2.6, Fiber 0.8, Sugar 1.4, Protein 0.5
NOPALITO SALSA
This unusual salsa calls for canned or bottled nopalitos, the stems of the prickly pear cactus. Available in the Mexican section of many supermarkets, they're sometimes labeled natural tender cactus. If you cannot find nopalitos at your local market, simply substitute cooked green beans. Use this tasty salsa as you would any other--with meats, chips and tacos.
Provided by Donna Baker
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
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.)
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