Pico de Gallo con Nopales
Mi carnio picked up a big box of fresh nopales this week and I instantly thought of adding a few pads to my fresh pico de gallo. In the warmer months when the tomatoes are at their peak we serve a big bowl of pico de gallo every evening with dinner.
The addition of nopales gives this pico de gallo a meaty bite. A huge dollop over a fresh bowl of beans is my absolute favorite way to enjoy pico de gallo, but my gals enjoy it with their fajita tacos or quesadillas.
Fresh cleaned and chopped nopales can be found in your produce aisle of the store, next to the pre-washed salad bags. My mother-in-law grows them in her front yard and is always kind enough to clean them for me, but here’s a few tips on cleaning nopales.
Be sure to choose bright green fresh nopales. Plump and sturdy with no signs of bruises. Rinse under cold water, being watchful of the tiny thorns. Using a sharp knife remove the little bumps where the thorns are located. You may want to use kitchen gloves for your first attempt.
- 4 medium tomatoes, diced
- 4 fresh nopales pads, diced
- 1 small onion, diced
- 1/4 cup cilantro, chopped
- 2 jalapenos, diced (remove seeds for less heat)
- 1 lime, juiced
- Salt and fresh pepper to taste
- Combine all ingredients; season with salt and pepper to taste.
- Place in fridge until ready to serve.