1 pound prickly pear pads (nopalitos), thorn-free and chopped
4 large Roma tomatoes, diced
2 small Poblano pepper or 1 large jalapeño, chopped
1 cup cilantro, chopped
½ medium red onion, chopped
3 garlic cloves, minced
Juice of 3 limes
Salt and pepper to taste
1
Wash hands with soap and warm water. Wash produce thoroughly.
2
Chop produce as directed.
3
Rinse and drain nopalitos 2 or 3 times.
4
Fill one third of a medium pot with water.
5
Add nopalitos and bring to a boil over medium heat.
6
Pour 1 cup of cold water or ice into the pot, to interrupt cooking process. Repeat this last step 3 to 4 times every 5 minutes or so. This will help improve their texture.
7
Add 1 or 2 pinches of salt and cook for 10 to 15 minutes longer or until nopalitos are tender.
8
Drain cooking liquid and set aside to cool.
9
In a medium bowl, mix together cooled nopalitos, tomatoes, peppers, cilantro, onions and garlic.
10
Add lime juice, salt and pepper and toss to coat.
Ingredients
1 pound prickly pear pads (nopalitos), thorn-free and chopped
4 large Roma tomatoes, diced
2 small Poblano pepper or 1 large jalapeño, chopped
1 cup cilantro, chopped
½ medium red onion, chopped
3 garlic cloves, minced
Juice of 3 limes
Salt and pepper to taste