Preparation / Directions:
Prepare the cactus pads as described in the preparation section above. Once
you have removed the needles, nodules and thoroughly washed the pads, grill
for about 7 minutes on each side. Slice the grilled pads into strips. Place
tomatillos, cubed onions and garlic in a baking dish, then cook in a
450-degree oven for 20-25 minutes. Roast poblanos on grill or under the
broiler, then peel them and remove the seeds. Place all ingredients in a
blender and mix until well chopped. A little water may be needed to moisten
the salsa. Serve chilled with chips or use to season tacos, burritos or
other
Mexican dishes.
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