Pico De Gallo with Cactus
Add a zesty twist to your meals with this vibrant Pico de Gallo with Cactus! Featuring tender, cooked nopales (cactus paddles), juicy Roma tomatoes, crisp white onion, fresh cilantro, and a kick of jalapeño, this refreshing salsa is a unique and healthful take on the classic Mexican favorite. A tangy squeeze of lime juice ties all the flavors together, while the optional hint of olive oil adds a silky finish. Perfect as a topping for tacos, a colorful dip for tortilla chips, or a light and flavorful side dish, this recipe is quick to make and loaded with nutritious, plant-based ingredients. Whether you're an adventurous foodie or simply seeking a healthy and delicious addition to your table, this cactus pico de gallo is sure to impress!
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Ingredients
- 1 cup Cactus paddles (nopales), cleaned and diced
- 4 medium Roma tomatoes, diced
- 1 small White onion, finely chopped
- 1 medium Jalapeño pepper, finely minced
- 0.5 cup Fresh cilantro, chopped
- 1 large Lime, juiced
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil (optional)
- 4 cups Water
Directions
Step 1
Start by preparing the cactus (nopales). If your cactus paddles are not already cleaned, carefully remove the spines and edges with a knife. Rinse thoroughly under cold water.
Step 2
Bring 4 cups of water to a boil in a medium pot. Add the diced cactus to the boiling water, and cook for 8–10 minutes until the cactus becomes tender and the mucilage (gel-like substance) is reduced.
Step 3
Drain the cooked cactus in a colander and rinse again under cold water to stop the cooking process and remove any remaining mucilage. Set aside to cool.
Step 4
In a large mixing bowl, combine the diced tomatoes, chopped onion, minced jalapeño, cilantro, and cooked cactus.
Step 5
Squeeze in the juice of one lime, and sprinkle with 1/2 teaspoon of salt. Add the olive oil, if desired, for additional richness.
Step 6
Gently toss all ingredients together until well mixed.
Step 7
Taste and adjust seasoning with more salt or lime juice, if needed.
Step 8
Serve immediately as a topping for tacos, a dip for tortilla chips, or a refreshing side dish. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
| Serving size | (1867.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 297.1 |
| Total Fat 16.1g | 0% |
| Saturated Fat 1.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1305.7mg | 0% |
| Total Carbohydrate 39.7g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 18.2g | |
| Protein 10.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 560.2mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 2003.2mg | 0% |
Source of Calories