Try this cactus pico de gallo, which has an extra flavor twist compared to traditional salsa. Additionally, this version of pico de gallo is perfect for eating as a salad or in tacos.
1/4 cups apple cider vinegar, to cook the cactus paddles
1/4 cups lime juice
1/4 cups olive oil
1/4 cups cilantro, finely chopped
salt
pepper
1/2 cups onion, finely chopped
1 cup tomato, in small cubes
1/4 cups serrano chile, finely chopped
pork rinds, for serving
Preparation
5 mins
5 mins
Low
Cook the cactus paddles in a pot with boiling water, vinegar, and coarse salt for 5 minutes. Remove from the water and drain very well, then place in a bowl with ice for 5 minutes and drain again.
Mix the lime juice, olive oil, cilantro, salt, and pepper in a bowl until the salt is well dissolved.
Mix the onion, tomato, serrano chili, and cactus paddles in a bowl, then drizzle with the lime mixture and stir all the ingredients very well.
Serve the cactus pico de gallo in a bowl, garnish with Cotija cheese, cilantro leaves, and accompany with tortilla chips.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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