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Nopal Cactus Salsa Recipe

May 18, 2019

Nopal Cactus Salsa Recipe

Chiles and (parboiled) corn get great flavor benefit from being blackened with some sort of hot flame.
Veggies in photo were treated with a butane torch but fan ovens or direct contact with gas burner or barbeque coals can produce similar blackening results.
* The special ingredient in this salsa is nopal cactus (AKA prickly pear or paddle cactus). When cooked, nopal cactus has a texture similar to okra, a bit soft n' slippery…okay, it’s downright ‘slimy’. But it's fabulous flavour shines in this salsa as it is well-balanced by a bit of crunchy raw onion & garlic plus the toothsome chaw of fresh corn.

- 1 ear yellow corn (boiled), charred and de-cobbed
- 2 medium tomatoes 
- ½ red onion (sub: white/green)
- 5-10 fresh chiles, as available
- 1 440gm jar sliced nopal cactus
- 3-4 cloves garlic
- half bunch (10-20 sprigs) fresh cilantro (coriander leaf)
- fat pinch of ground cumin, toasted if possible
- 3 fat pinches of ground coriander, toasted if possible
- 2 Tbsp plain white vinegar
- black pepper and salt to taste
- hot sauce, if needed

Chop-together all ingredients. Include all blackened chile peels for roasty flavour. Chill for at least 1 hour. Serve with simple corn chips OR atop a nice piece of white fish with warm tortilla accompaniment.