Tucked away in a quiet corner behind mile high piles of pearly grapes and fat figs sat a man working quickly with a knife, sliding his blade across apple green paddles—cactus! (Also known as nopales, the young pads of the prickly pear cactus.) The farmer sent me on my way with several crisp paddles and some cooking suggestions. I’ve been addicted to nopales ever since. Cactus has a crisp texture and tangy vegetal taste. Some folks compare it to green beans, but I disagree. It’s got a wonderful bright, citrusy note all its own. It’s also a slimy food, but don’t worry. It never feels sticky when you bite it. When pairing cactus with green tomatoes, which also have a tart acidic flavor, you get an impressive salsa. This easy recipe combines several Southwestern flavors: chili peppers, cilantro, white onion, roasted corn, and even a splash of tequila (optional). The salsa is best when left to rest in the fridge for about 30 minutes to 1 hour after it’s made, and then eaten fresh. It will keep in the fridge for about a week. You can also buy it in a jar in the Mexican food aisle of your grocery store, but fresh paddles taste far better. You’ll want fresh paddles for this recipe. Cut the paddles crosswise into 1-inch thick strips. Lightly grease a baking sheet with olive oil. The corn should become browned and roasted. You can check by gently flipping a few pieces with the corner of a spatula. When corn is browned, stir and roast for another 2 to 3 minutes. Remove from heat. Place corn in a small bowl and set aside. (Be careful when you remove the lid on the food processor—the heat released from the peppers will zoom up your nose and down your throat, so don’t stand directly over the open food processor.) Cactus Salad - here on Simply Recipes Nopalitos with Tomatoes and Onions - here on Simply Recipes
