This is the cactus salsa recipe with fresh produce
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5 from 9 votes

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.
Prep Time15 mins
Cook Time15 mins
Course: Appetizer or Side Dishes
Cuisine: Mexican Cuisine
Keyword: cactus, nopales, salsa
Servings: 4 cups
Calories: 52kcal
Author: Chef Adriana Martin
Cost: $20



  • 1 pound cactus raw, diced and cooked
  • 3 roma tomatoes diced
  • 1 purple onion chopped
  • 2 jalapeño peppers deveined and chopped
  • 1 cup cilantro roughly chopped
  • 1 lime
  • 1 tablespoon cumin
  • 1 teaspoon sea salt


  • 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.



  • This recipe allows the use of canned cactus instead of raw.
  • Choose young tender cactus and preferably those that are the smaller size. 
  • Remove the cactus slime with tomatillo husks, baking soda, a copper coin, or with sea salt. Rinse the cooked cactus several times to remove any slime or salt residue. 
  • Use fewer jalapeños for a milder taste. 
  • Pair the cactus salsa with corn chips, blue and white. 


Calories: 52kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 614mg | Potassium: 529mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1261IU | Vitamin C: 35mg | Calcium: 219mg | Iron: 2mg