- 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
- 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.
- 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.
- 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.
- 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.
- Chop the red onion, yellow pepper and the tomatillos finely. Place in a bowl and add the cactus.
- 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.