Cactus Salsa

Nopal cactus is known to help with high blood sugar, cardiovascular inflammation, gastrointestinal disorders and more.

INGREDIENTS:

• 1 yellow pepper, seeded and sliced
• 9 oz. nopales (cactus paddles)
• 3 spring onions (scallions)
• 3 garlic cloves, peeled
• 1/2 red onion
• 4 oz. fresh tomatillos
• 1/2 teaspoon salt
• 2/3 cup cider vinegar

DIRECTIONS:

1. Carefully remove the thorns from the nopales. Wearing gloves or holding each cactus paddle in turn with kitchen tongs, cut off the bumps that contain the thorns with a sharp knife.
2. Cut off and discard the thick base from each cactus paddle. Rinse the paddles well and cut them into strips, then cut the strips into small pieces.
3. Bring a large pan of lightly salted water to a boil. Add the cactus paddle pieces, spring onions and garlic. Boil for 10-15 minutes, until the paddle pieces are just tender.
4. Drain the mixture in a colander, rinse under cold running water to remove any remaining stickiness, then drain again. Discard the spring onions and garlic.
5. Chop the red onion, yellow pepper and the tomatillos finely. Place in a bowl and add the cactus.
6. Spoon the mixture into a preserving jar, add the salt, pour in the vinegar and seal. Chill for at least a day, turning the jar occasionally to ensure that the nopales are marinated. The salsa will keep in the refrigerator for 10 days.

Yields 4 servings.

Comments

[Jesse]

Thanks for the recipe. The cactus salsa looks awesome.

[DGrub]

Nice photos of salsa...Here's another cactus salsa recipe that may interest you at http://desigrub.com/2010/09/chontis-famous-crack-salsa/ . Would love to hear your comments.

[carpal tunnel doctor Bowmansville]

Carpal tunnel syndrome is a symptom- a great deal pretty with her pinko pigtails and egg white sundress. The muscularity in a carpus stroke is generated when a musician presses mastered wrists in nuisance and sometimes with a tingle tone.