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This is the cactus salsa recipe with fresh produce

Cactus Salsa

Chef Adriana Martin
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.
5 from 11 votes
Prep Time 15 mins
Cook Time 15 mins
Course Appetizer or Side Dishes
Cuisine Mexican Cuisine
Servings 4 cups
Calories 52 kcal


  • Pot
  • Chopping block
  • Knife
  • Mixing bowl


  • 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: 52kcalCarbohydrates: 11gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 614mgPotassium: 529mgFiber: 4gSugar: 4gVitamin A: 1261IUVitamin C: 35mgCalcium: 219mgIron: 2mg
Keyword cactus, nopales, salsa
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