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.
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.