Califonia Bountiful

Cactus salsa

John Dicus, Rivenrock Gardens, San Luis Obispo County

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1 lb. cleaned and diced cactus
2 (14.5-oz.) cans diced tomatoes
3 pickled or fresh jalapeño peppers, diced
3 cloves garlic, chopped
1/2 medium onion, diced
1 (15-oz.) can black beans
1 (11-oz.) can sweet corn
1/8 cup olive oil
1/4 cup shelled sunflower seeds, shelled pumpkin seeds or pine nuts, or any mix of them
Salt, pepper, cumin and cilantro, to taste


Simply stir all of the ingredients together and refrigerate for a few hours to let the flavors blend. Serve as a dip for tortilla chips, a garnish on burritos or meat dishes or a general spicy condiment.

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