• 4servings
  • 195calories

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Nutrition Info . . .

VitaminsA, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound cleaned cactus pads

  3. 1/2 pound tomatillos

  4. 1 small white onion

  5. 2 garlic cloves

  6. 2 poblano peppers

  7. 1/2 teaspoon salt

  8. 2 teaspoons fresh lime juice

  9. 1/2 teaspoon. cumin

  10. 2 Tablespoons cilantro

Instructions Jump to Ingredients ↑

  1. Prepare the cactus pads as described in the preparation section above. Onceyou have removed the needles, nodules and thoroughly washed the pads, grillfor about 7 minutes on each side. Slice the grilled pads into strips. Placetomatillos, cubed onions and garlic in a baking dish, then cook in a450-degree oven for 20-25 minutes. Roast poblanos on grill or under thebroiler, then peel them and remove the seeds. Place all ingredients in ablender and mix until well chopped. A little water may be needed to moistenthe salsa. Serve chilled with chips or use to season tacos, burritos orotherMexican dishes.


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