Wednesday, October 10, 2012
Cactus and Corn Salsa
Olive oil to grease baking sheet
2 Nopales cactus paddles, spines removed
2 to 3 tomatillos
1 small white onion, quartered
2 hot peppers
2 cloves of garlic
1 ear of corn
1 bunch of cilantro, minced
Juice of 1/2 lime
1/2 teaspoon dried oregano
Salt and pepper to taste
Roast the cactus, tomatillos, onion, peppers, and garlic in a 400 degree oven for 10 to 15 minutes.
Puree the roasted vegetables.
Grill the corn in a grill pan until some of the kernals are browned. Cut the corn from the cobb.
Fold the corn kernals into the cactus puree, and stir in the remaining ingredients.
I did change some aspects of the recipe-so it's not exactly the same as the one on Simply recipes, but close.
I served the salsa along side some roasted pork tenderloin and some crispy corn chips. Thanks cuz its a really delicious and unusual salsa.