Home >> Salsas and Dips >>

Cactus Paddle Salsa

Don’t worry in this salsa you won’t taste the sticky substance of the cactus paddle. We know that is an unpleasant experience that’s why there is a lot of work being done with the cactus paddle along the preparation so you have an excellent experience with the salsa.

The cactus paddle is a very representative ingredient of the Mexican gastronomy. It has been famous through time because ti was consumed since Prehispanic times. In the cactus paddle salsa you will perceive a lot of creativity because it consists of a tomato and chili salsa and also other ingredients are used that give a fresh and elaborated flavor.

– And where are the cactus paddles?

The beauty of this salsa is that the cactus paddles are diced and they are immersed in all the salsa . The cactus paddle salsa is a whole experience at breakfast time, it can be used with almost any dish that you will eat although its best application is in a dish that has egg. Another combination that we recommend experiencing is with pot beans.

About the Recipe

In this preparation there are many steps but none is difficult.
The recipe is given with spineless and peeled cactus paddles. Buy them in this way so they can be used immediately.
You will need 30 minutes to make the recipe.
This recipe is for 2 cups of salsa.

Ingredients

2 spineless and peeled Cactus Paddles (5.6 oz)

2 Serrano Peppers (.8 oz)

2 Tomatoes (14.1 oz)

1/2 Onion (2.4 oz)

2 Garlic cloves (.2 oz)

1 Coriander sprig (.3 oz)

1 tablespoon of Olive Oil

1/2 tablespoon of Salt

Cookware

1 Saucepan

1 Griddle

1 Blender

1 Colander

1 Cutting Board

1 Tongs

1 Turner

1 Knife

Directions

Cook the Cactus Paddles

Put in a saucepan:

2 spineless and peeled Cactus Paddles.
1/4 of an Onion (1.2 oz).
1 Garlic clove (.1 oz).
The enough Water to cover all the ingredients.
1/4 tablespoon of Salt.

Bring the saucepan water to a boil over high heat and leave the cactus paddles cooking for about 12 minutes, until they are soft.
Transfer from the saucepan to a colander the cactus paddles that were cooked and discard the other ingredients.

The cactus paddles are cooked with the onion and garlic so they have more flavor.

Rinse the cactus paddles that were put in the colander.
Remove from the colander the cactus paddles, dice them and reserve.

Roast and Blend

Put on a griddle over medium heat:

2 Serrano Peppers.
2 Tomatoes.

If you want to reduce the hotness of the salsa remove the veins and the seeds of the chilies.

Roast the chilies for about 2 minutes and the tomatoes for about 5 minutes, until all their sides are moderately roasted; move them regularly with some tongs.
Transfer from the griddle to a blender, with the tongs, the ingredients that were roasted.
Also add in the blender:

1/4 of an Onion (1.2 oz).
1 Garlic clove (.1 oz).
1 Coriander sprig.

Blend very well the ingredients and reserve.

Cook the Salsa

Heat in the saucepan over medium heat 1 tablespoon of olive oil.
Incorporate in the saucepan the dices of the cactus paddles that were cut and fry them for about 2 minutes, until they are lightly fried; stir regularly.
Add in the saucepan:

The Mixture that was blended.
1/4 tablespoon of Salt.

Mix the saucepan ingredients and wait for the cactus paddle salsa to boil.
When the cactus paddle boils reduce to low heat and cook it for about 2 minutes, so the flavors incorporate; stir occasionally.