Ingredients:
1 pound cactus/nopales, diced
1 Tablespoon salt
2 Roma tomatoes, diced
½ white onion, diced
½ cup cilantro, chopped
1 jalapeno, sliced then diced
1 lime, juiced

Directions:

1. Take the pre-cut nopalitos and rinse under cold water for a minute.
2. Bring a medium pot to a boil and add 1 Tablespoon of kosher salt.
3. Boil the nopalitos for 15 minutes.
4. Set up ice bath for when the nopalitas are done.
5. In the meantime, prep the tomatoes, onions and cilantro.
6. Strain the nopalitas and blanch in the ice bath.
7. In a bowl, add the nopalitas, tomatoes, onions and jalapenos.
8. Add the lime juice, salt and pepper.
9. Sprinkle with cilantro.
10. Stir and taste. Add more salt and/or lime juice as needed.
11. Eat with corn tortilla!

Best eat within 3-5 days, the cactus tends to get slimy from the juices released.

Nopales is commonly found here in Texas at a flea market (pulga) or Mexican grocery store. It’s healthy and studies has shown it helps with insulin control in diabetics. It’s a great vegetable and a twist on typical salsa.

Recipe adapted from www.thaicaliente.com