Category: Salsa -

Cactus & Corn Salsa     

Ingredients:
2 nopales cactus paddles, spikes removed
2 green tomatoes, cored and cut in half
1/2 large, white onion, peeled and cut into 4 chunks
2 jalapeño chiles, red or green, more or less to taste
1 teaspoon extra virgin olive oil plus more to grease baking sheet
1 cup frozen corn
1 cup cilantro, stems removed
1 garlic clove, peeled
Juice from 1/2 a lime, about 1 tablespoon
2 tablespoons tequila, optional
1 teaspoon dried Mexican oregano
Salt to taste
Tortilla chips, to serve

Preparation:
Heat 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 onion and jalapeños on the baking sheet in preheated 425°F oven for 12 minutes. The cactus should still be slightly crisp when pierced with a fork.

Heat a cast iron or stick-free skillet with 1 teaspoon olive oil over medium heat on the stove top. When the pan is heated, add frozen corn and spread out in an even layer. Do not stir the corn. Allow it to roast in the hot pan for about 2 to 3 minutes. The corn should become browned and roasted. You can check by gently flipping a few pieces with the corner of a spatula. When corn is browned, stir and roast for another 2 to 3 minutes. Remove from heat. Place corn in a small bowl and set aside.

Place the oven roasted vegetables in a food processor with the cilantro, garlic, lime juice, tequila, oregano and salt. Pulse until nearly smooth, about 30 seconds. Stir the roasted corn into the finished salsa. Allow to rest in the fridge for 30 minutes to 1 hour. Serve with tortilla chips.

Date added: 2022-03-21
Number of visits: 2420