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Cactus Relish

Serves: 1 people

Recipe Ingredients

1/4 cup 59mlOlive oil
1 cup 62g / 2.2ozFresh corn kernels (abt 2 ears)
  (or high-quality canned or frozen corn)
1 teaspoon 5mlCoarse salt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1 cup 146g / 5.1ozPrepared cactus paddles - rinsed, diced fine
  (or nopales, prickly-pear cactus)
6   Tomatillos - husked, washed,
  And finely diced
1   Serrano chiles - (to 2) - stemmed, seeded,
  And sliced
1   Cilantro, leaves only - roughly chopped
2 tablespoons 30mlRed wine vinegar
4   Scallions - thinly sliced

Recipe Instructions

Heat olive oil in a medium skillet over medium-high heat. Saute the corn with the salt and pepper, about 5 minutes. Add nopales, tomatillos, and peppers and saute briefly to combine and warm slightly. Transfer to a large mixing bowl and set aside to cool.

Add cilantro, vinegar and scallions and stir well to combine. Let sit 20 to 30 minutes to blend the flavors.

Serve at room temperature. Relish can be stored, tightly covered, in the refrigerator up to 2 days.

This recipe yields about 3 cups of relish.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E03 broadcast 01-15-1998) - Downloaded from their Web-Site -


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