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Cactus salsa

Recipe by:John Dicus, Rivenrock Gardens, San Luis Obispo County


  • 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.

Califonia Bountiful