Salsa Nopalitos - Cactus Salsa
From elgourmand2 9 years ago
- 45 Min. to make
- Serves Some
The first time I had Salsa Nopalitos was on Taquitos at Olvera Street in Los Angeles. I think I was maybe 10. Most of you will get nopalitos in a jar, already cooked but if you harvest the pads from a prickly pear cactus just peel them, cut the meat into strips and boil it until tender (about 30 minutes), changing the water at least once (twice is better), then follow the recipe below. Read more This is a great salsa that can be used on almost any Mexican dish that calls for salsa. I love this on taquitos, tacos and tostados; A different but delightful taste. If you want it spicy, add some salsa picante or a seeded and finely chopped jalapeño. Enjoy. See less
Ingredients
- • 1 jar of Dona Maria’s Nopalitos, these should already be cooked. shopping list
- • ½ tsp. cumin, optional shopping list
- • 1 or 2 jalapenos, seeded and chopped fine, optional shopping list
- • 1 Tbs. cilantro, optional shopping list
- • 1 clove of garlic, chopped fine, optional shopping list
- • 2 Tbs. tequila, optional shopping list
- • salt and fresh ground pepper to taste. shopping list
- • water shopping list
How to make it
- 1. Grab a jar of cooked nopalitos and put those and all the other ingredients in a medium sauce pan and bring to a simmer stirring frequently. See Photo
- 2. Simmer for 3 or 4 minutes, stirring constantly, do not allow to burn.
- 3. Let cool to room temp and place in a blender.
- 4. Blend, slowly adding water until smooth and creamy. The salsa should not be too thick but not runny either.
- 5. Serve on any food that would normally need salsa.
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