Featured side of the week

Ensalada de nopales   (cactus salad)

                               

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.