Nopalito Salsa Recipes

BEST RESTAURANT SALSA RECIPE FROM NOPALITO

Best Restaurant Salsa Recipe From Nopalito image

Learn how to make tortilla chips coated with spicy salsa, or totopos con chile, from Gonzalo Guzmán of Nopalito Restaurant in San Francisco, California.

Provided by Tasting Table Staff

Time 15m

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
Scant ¼ cup dried árbol chiles, stemmed and seeded
1½ cups (12 ounces) canned diced tomatoes and their juices
1 small tomatillo
2 tablespoons white vinegar
1 small garlic clove
½ teaspoon kosher salt, plus more as needed
2 cups salsa de árbol
16 ounces homemade salted corn tortilla chips or thick, hearty store-bought chips
1 cup grated cotija cheese
½ cup finely diced white onion
½ cup fresh cilantro leaves, finely chopped
1 cup crema or sour cream
Lime wedges, for serving

Steps:

Make the salsa de árbol: In a small pot, heat the oil over high heat, then add the chiles; let cook, continuously tossing the chiles so that they do not burn, about 10 seconds. When they turn bright orange, they are done. Immediately remove from the oil.
Add three-quarters of the chiles to a blender and reserve the rest. Add the tomatoes, tomatillo, vinegar, garlic, salt, and 2 tablespoons water and blend until smooth. Taste and adjust the seasoning, or blend in more of the remaining chiles, to taste.
Pour the blended salsa into a small pot, bring to a boil, then reduce the heat and let simmer for 15 minutes. Serve warm or cool.
Be sure your salsa de árbol is prepared in advance and is still hot, or reheat on the stove. Preheat the oven to 450°F. Spread the chips on a baking sheet and bake until warmed through, about 2 minutes.
Transfer the chips from the oven to a large mixing bowl. Add the salsa and toss the chips with the hot salsa until they are completely covered. Transfer to a serving plate, then garnish the chips with the cheese, onion, and cilantro. Serve with the crema and lime wedges.

Nutrition Facts : Calories 441 calories, Carbohydrate 47 g carbohydrates, Cholesterol 30 mg cholesterol, Fat 25 g fat, Fiber 5 g fiber, Protein 9 g protein, SaturatedFat 8 g saturated fat, ServingSize 0 g, Sodium 908 mg, Sugar 6 g, TransFat 0 g

CACTUS SALSA

Cactus Salsa image

Learn how to make the Cactus Salsa also known as Mexican Nopales, a classic appetizer, and a favorite of ours!. It has chopped tomato, onion, jalapeño, cilantro, lime, cumin, and salt. I am paring it with corn chips.

Provided by Chef Adriana Martin

Categories Appetizer or Side Dishes

Number Of Ingredients 8

Ingredients

1 pound cactus (raw, diced and cooked)
3 roma tomatoes (diced)
1 purple onion (chopped)
2 jalapeño peppers (deveined and chopped)
1 cup cilantro (roughly chopped)
1 lime
1 tablespoon cumin
1 teaspoon sea salt

Steps:

Clean and dice the cactus. Add the raw nopales and cover with water. Cook with a tablespoon of sea salt for 10-15 minutes covered. When ready remove the water and rinse several times with iced or cold until slime disappears.
Chop all ingredients and mix together with the cooked cactus. Season with sea salt, lime juice, and cumin.
Use the cactus salsa as an appetizer with corn chips or as a garnish for salads, tacos, sopes, or tostadas.

Nutrition Facts : Calories 52 kcal, Carbohydrate 11 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 614 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

NOPALITO SALSA

Nopalito Salsa image

This unusual salsa calls for canned or bottled nopalitos, the stems of the prickly pear cactus. Available in the Mexican section of many supermarkets, they're sometimes labeled natural tender cactus. If you cannot find nopalitos at your local market, simply substitute cooked green beans. Use this tasty salsa as you would any other--with meats, chips and tacos.

Provided by Donna Baker

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

Ingredients

1 1/3 cups canned or bottled nopalitos, rinsed, drained, diced (about one 11-ounce jar) or 1 1/3 cups diced cooked green beans
3/4 cup diced peeled jicama
2 small tomatoes, diced
1/3 cup diced onion
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 serrano chili or small jalapeño chili, minced
1 garlic clove, minced

Steps:

Combine all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.)

CACTUS SALSA (SALSA DE NOPALITOS)

Cactus Salsa (Salsa De Nopalitos) image

This is a great way to eat healthy cactus. Its great to eat with chips or as a side dish with carne asada. Its fast, simple, and will make your mouth watery!

Provided by Chef Carodriguez

Categories Sauces

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (32 ounce) jar cactus pieces (Nopalitos)
1 head of small cabbage
1/2 an onion
2 large tomatoes
2 -3 jalapenos
2 -3 lemons, juice of
1 bunch fresh cilantro
pepper or garlic powder

Steps:

Drain and rinse nopalitos in a colander.
Chop nopalitos in 1/2 inch pieces.
Chop cabbage, onion, tomatoes, jalapenos and cilantro.
Mix everything in a large serving bowl.
Squeeze lemons and season with salt, pepper and garlic powder.

Nutrition Facts : Calories 57.6, Fat 0.4, SaturatedFat 0.1, Sodium 33, Carbohydrate 13.6, Fiber 4.7, Sugar 8, Protein 3

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