Ingredients:
- 24 oz sliced or diced, use fresh or in jars
- 2 medium tomatoes, seeds removed and coarsely chopped
- 1 small purple onion, chopped small
- 2 tbsp of chopped cilantro
- 2 fresh lemons, juice
- 1/4 tsp of dry oregano
- pepper to taste
- salt to taste
Directions:
If using fresh cactus, you must cook it first. In a large filled with water, add the cactus, 1/3 cup of vinegar, 1 garlic clove, 1 small onion and salt to taste. Cook the cactus on high heat until the cactus change from a bright green to a dull green. Once cooked pour them in a colander in the sink, and rinse them well, let them cool completely before using.
If using from a jar pour them in a colander and rise them well. Add all the ingredients in a bowl and toss them together with a spoon. Season with salt and pepper to taste. If you like the strong acid flavor add more lemon juice.
Serving suggestions:
Always serve chilled, on top of tostadas, or with totopos (tortilla chips) or as a side to a meal.