Warm Nopales Salad

1 jar nopales (32 oz.) drained and well-washed*
1/2 cup chunky salsa
1 bunch cilantro, washed, dried, chopped
1 tsp. minced fresh garlic
2 tbsp. olive oil
1 tsp. cumin
1 tsp. black pepper
2 tsp. kosher salt
1 lime juiced

Directions
Dice nopales. Place in saucepan over medium heat with olive oil, salsa, fresh garlic and spices. Remove from heat. Stir in cilantro and lime juice. Serve immediately, or chill for use in enchiladas, sandwiches, salads. This salad is excellent as an unusual side dish to any grilled fare, but can also be mixed with potato or chicken salad, or fill an enchilada or tamale casserole.

*Chef’s Note – jarred nopales are generally excellent quality and can be found in most grocery stores. You may also find them at any well-stocked tienda, like Su Casa Imports. If you’d like to use fresh nopales, buy firm, unblemished paddles. Wearing your thickest garden gloves, remove the spines from the paddles. At this point they may be grilled and peeled or blanched and peeled. They are done when a toothpick or skewer pierces the flesh with only slight resistance. Once peeled, cut into strips and wash away the okra-like “slime” that builds up as you handle them.