Easy Pico De Gallo Nopales ‘Cactus’

Sandra

We can’t make this recipe fast enough during the summer, especially when gramps is visiting. He eats it with everything! Tacos. Burritos. Eggs. Tostadas. The list goes on and on. I use to absolutely dislike nopales but they’ve kinda grown on me! This is a big recipe that makes about 36 servings, so feel free to cut it in half if you don’t need this much. We barely get through 5-6 days with this amount, because our family goes likes it so much!

Recipe note: We use fresh pre cleaned nopales to avoid getting pricked with the tiny thorns. You can find them in the produce aisle of the grocery store. Choose bright green nopales. They should be plump and sturdy with no sign of bruising. You can also buy them pre diced for faster prep. Nopales get slimy once they are cooked. Rise them under cold water to get rid of the slime and you are ready to work with them.

Easy Pico De Gallo Nopales ‘Cactus’

Sandra
Prep Time 20 mins
Cook Time 10 mins
Course Salad, Side Dish, Snack
Cuisine Mexican
Servings 36

Ingredients
  

  • 4-6 nopales, cooked and diced medium sized
  • 4 tomatoes finely chopped
  • 1 onion, medium finely chopped
  • ½ cup of fresh cilantro finely chopped
  • 4 serrano peppers chopped (we like ours spicy if you don't maybe add 1 to 2)
  • 1 tsp dried oregano optional
  • salt and pepper to taste
  • 1-2 juice of lemon

Instructions
 

  • Cook the nopales in a pot with boiling water for about 8-10 minutes. They will change in color.
  • While the nopales are cooking finely chop the onion, tomatoes, serranos, and cilantro.
  • Cut the nopales and rise them under cold of water.
  • Add everything into a bowl. Season with salt, pepper, add lemon juice and dried oregano (optional). Mix well and refrigerate until ready to serve. *If you like it extra cold like normal pico de gallo refrigerate for 1 – 2 hours.
Keyword Cactus salad, Pico de gallo with nopales

We make this recipe ahead of time and refrigerate it for 1-2 hours prior to serving. This recipe stays fresh for 7-10 days. Use a food storage container with an airtight lid to maximize shelf life.

I hope you love it as much as our family does! Thank you for being here, friends!

xo, Sandra

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Prev Post

How to DIY a Flower Crown — The Easy Way

Next Post

Mother’s Day Free Download Printable Gift Tag