Ingredients:
- 2 cups diced fresh edible cactus pads (nopales), cleaned and spines removed
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, finely chopped (adjust to your preferred level of spiciness)
- Juice of 2-3 limes
- Salt and pepper to taste
- Optional: 1/2 cup diced red bell pepper for extra color and flavor
Instructions:
- Prepare the Edible Cactus (Nopales):
- Start by cleaning the edible cactus pads (nopales). Using tongs, hold each pad over an open flame (gas burner or grill) for a few seconds to singe off any remaining spines. Be cautious during this step.
- Once singed, rinse the cactus pads under cold water to remove the ash residue. Pat them dry with paper towels.
- Dice the cleaned cactus pads into small pieces.
- Prepare the Salsa:
- In a large mixing bowl, combine the diced edible cactus (nopales), diced tomatoes, diced red onion, chopped cilantro, minced garlic, and chopped jalapeño peppers. If you like it less spicy, you can remove the seeds and membranes from the jalapeño peppers before chopping.
- If you’re using red bell pepper, add it to the mixture for extra color and flavor.
- Season the Salsa:
- Squeeze the juice of 2-3 limes over the salsa mixture. Adjust the amount of lime juice to your taste.
- Season the salsa with salt and pepper to taste. Start with a pinch of salt and a dash of pepper, then taste and adjust as needed.
- Chill and Serve:
- Cover the salsa and refrigerate it for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salsa a final stir and taste it again for seasoning. Adjust the lime juice, salt, or pepper if necessary.
- Enjoy!
Serve your Edible Cactus Salsa as a refreshing and tangy side dish, dip, or topping for tacos, grilled meats, or salads. It’s a unique and flavorful salsa that showcases the deliciousness of edible cactus (nopales).