INGREDIENTS

• 2-4 cactus pads (about 2 cups diced)
• 8 tomatillos
• 2 poblaños
• 2 jalapeños
• 1-2 serraños
• ½ white onion
• 2 garlic cloves
• 1 Tbs. white vinegar
• ¼ cup lime juice
• 1 tspn. garlic salt
• ¼ tspn. salt
• Handful of chopped cilantro; if serving fresh (do not add cilantro if you choose to can the salsa)

INSTRUCTIONS

Bring a pot of water to a boil, meanwhile remove the husks from the tomatillos and rinse them to remove the sticky residue. Toss them in the boiling water and cook for about 5 minutes, until they change color and begin to soften. Be sure to remove them before they burst and save the pot of water, you’ll use it to cook the cactus. While you are watching your tomatillos you can prepare all the remaining veggies on a hot, dry cast iron skillet. Turn the veggies occasionally, making sure all sides are blackened. Once they are done place the poblaños in a paper bag for a few minutes, then remove the skin (leave the skin on the other peppers). Remove the stems and seeds from all the peppers (leave in the seeds to add more heat if you like) and place them all in a food processor with the tomatillos. To prepare the cactus, take each pad and run it across an open flame to burn off the needles. Then remove the nubs with a vegetable peeler or sharp knife. Chop and place in boiling water for 2 minutes. Rinse in cold water and put in a food processor with other ingredients. Run the food processor to achieve desired consistency. Pour off into a pan and add lime juice, vinegar, and seasonings. Stir and bring to a gentle boil for 5 minutes. Remove from heat, top with a handful of chopped cilantro and serve with tortilla chips.

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