John's Cactus Salsa

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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."
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Ingredients

    • 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

Instructions

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.

Additional Notes

A handful of sunflower seeds, shelled pumpkin seeds, or pine nuts, or any mix of them
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