Cactus and Corn Salsa


  • 1 teaspoon olive oil
  • 2 nopales cactus paddles, spikes removed*
  • 2 green tomatoes, cored and cut in half
  • ½ large, white onion, peeled and cut into 4 chunks
  • 2 jalapeños, red or green, more or less to taste
  • 1 teaspoon olive oil
  • 1 cup frozen corn**
  • + 7 more ingredients
    • 1 cup cilantro, stems removed
    • 1 garlic clove, peeled
    • 2 hot chili peppers, stems removed, more or less to taste
    • Juice from ½ a lime, about 1 Tbsp
    • 2 Tablespoons tequila, optional
    • 1 teaspoon dried Mexican oregano
    • Salt to taste

Method 1 Preheat oven to 425°F. Working with a large sharp knife with a fairly straight edge, scrape off any remaining prickles or nubs on the cactus paddles. Cut the paddles crosswise into 1-inch thick strips. Lightly grease a baking sheet with olive oil. Place cactus, green tomatoes, white onio...

View full recipe at SpringPad


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