One of our favourite culinary findings from our trip to Mexico last February, was the delicious and tender Nopales, or Prickly Pear Cactus. It could be found fresh in the produce section, or pickled. We enjoyed it on Sopes, in salads, and in Salsa Sam’s homemade Cactus Salsa. Upon our return home, we thought we’d be without it until our next trip to Mexico, as we were stumped on where to find here in Vancouver. That is until we found a big jar of it, along with a fine selection of Mexican imports, and of course, the best tortilla chips EVER, at Fresh is Best on West Broadway. So Salsa Sam went to work on making a batch of her legendary salsa, just in time for Cinco de Mayo!
Read about the amazing health benefits of Cactus here.
Half a jar (about 1-1.5 cups) of Nopalitos tender cactus, choppped
1/2 bunch cilantro
1 jalapeno, stemmed, seeded and choppped
3-4 roma tomatoes, chopped
3-4 green onions, sliced
Juice of 1 lime
good pinch of salt
Combine everything and enjoy the wonder that is cactus. Mmmmm delicioso!
Thanks Salsa Sam!
~The Vegan Project