John's Cactus Salsa

John's Cactus Salsa

John's Cactus Salsa
(Adapted by Mary Ann Perry)

2 pounds of cactus prepared and diced (You can used canned nepolito
cactus, found at the local supermarket.)
2 cans (14 oz) of diced tomatoes or approximately 10 medium sized fresh
tomatoes, peeled and diced.
3 or 4 pickled jalapeno peppers or fresh seeded, diced (or to taste)
3 cloves garlic or more, diced (to taste)
1 medium onion, diced
1 can each (14 oz) of red kidney, black bean, and pinto beans
pinch of basil
1 bunch of cilantro chopped
1/4 cup of olive oil
a couple dashes of salt (to taste)
ground black pepper (to taste)
1 handful of shelled sunflower seeds or shelled pumpkin seeds or pine
nuts, or any mix of them

For a real crowd pleaser at a picnic or party make this cactus salsa ahead of time and allow to blend its flavors in the refrigerator for a few hours or more. Just mix all the ingredients above that you can obtain. One can use this as a dip for tortilla chips, or a relish and garnish on burritos, meat dishes or a general spicy condiment.

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