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Cactus Paddle 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.
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
Cookware
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.
- 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.
Mexican Gastronomy
✍ Green Chilaquiles
✍ Machaca with Egg
✍ Red Chilaquiles with Chicken
✍ Scrambled Eggs with Chorizo