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Cactus Relish

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  • 1/4 c Olive oil
  • 1 c Fresh corn kernels; (abt 2 ears)
  • (or high-quality canned or frozen corn)
  • 1 ts Coarse salt
  • 1/2 ts Freshly-ground black pepper
  • 1 c Prepared 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 bn Cilantro; leaves only, roughly chopped
  • 2 tb Red wine vinegar
  • 4 Scallions; thinly sliced


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.
Recipe Source: 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or-
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.