Pico de Gallo with Nopalitos
Jessica Alcántara
Give a different twist to the traditional Mexican salsa pico de gallo. It is perfect for accompanying tacos or for filling avocados with it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
24
Servings
  • 1 cup nopal, cooked and diced
  • 1 red beefsteak tomato, in cubes
  • 1/2 onions, finely chopped
  • 1 bunch fresh cilantro, finely diced
  • 1 serrano chile, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • salt, and pepper to taste
  • 1/2 limes
Preparation
15 mins
15 mins
Low
  • Boil the nopales for 10 minutes in a pot of boiling water, adding a pinch of baking soda to remove the slime.
  • Chop the onion, tomato, and serrano pepper finely.
  • Cut the nopales and rinse them under running water once.
  • Place everything in a bowl and season with cumin, oregano, salt, pepper, and a splash of lemon. Mix well and refrigerate.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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