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John's Cactus Salsa
Recipe is reprinted with permission from
Rivenrock Gardens
growers of organic cactus
(nopales).
Rivenrock sells both wholesale and retail.
"For a real crowd pleaser at a picnic or party make this cactus salsa
ahead of time and allow to blend its flavors in the refrigerator for a
few hours or more."
nopal cactus: photo by Rivenrock
Gardens
I N G R E D I E N T S
2
pounds of
fresh cactus (nopales)
prepared and diced (or
32 ounce jar)
2 cans of diced tomatoes
3-4 pickled jalapeno peppers (or to taste)
3 cloves or more (to taste) of
garlic
1/2 medium white
onion
1 can each of red kidney, black bean, and
pinto beans
pinch of basil
1 bunch of cilantro
1/4 cup of olive oil
2 dashes of salt and some ground black pepper
will add flavor
A handful of sunflower seeds, shelled pumpkin seeds, or pine nuts, or
any mix of them
I N
S T R U C T I O N S
Just mix all the ingredients
above that you can obtain. Some hot peppers are always in favor here in
the Southwest, but other folks may need it
tamed down on the hot peppers some. One can use this as a dip for
tortilla chips, or a relish and garnish on burritos meat dishes or a
general spicy condiment.
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Buy Nopalitos
embassa nopalitos, available
at
Gourmetsleuth.com
As with an
vegetable "fresh is best" for flavor. Fresh organic nopales are available
from Rivenrock.com. When you
can't find fresh, Embassa packs nopalitos in fresh water, no additional
flavors. This gives you the ability to "spice it up" the way you like.
Embassa Nopalitos are available at
Gourmetsleuth.com
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