The prickly path I followed to the best cactus salsa. The fish wasn’t bad either!Main Course / October 6, 2016
I love how they look at me, too. Like I’m the secret keeper of the produce section. But most of what I learn comes from simply experimenting. Like when I decided to buy the 99 cent cactus pear and see if I could give it a whirl in my kitchen. They didn’t need to know I was a cacti-newbie! That was my secret.
First of all. Cactus pears are SWEEET! And they are full of seeds that resemble those dotting a strawberry. But they’re three times the size and will flip a filling right out of your tooth if you’re not careful. If you’re thinking biting into one, be CAUTIOUS. I peeled them and pureed them with lemon juice, then pushed the flesh through a strainer resulting in a beautiful claret colored juice.
When I first saw this little beauty…well, this ugly beauty, I thought about a salsa. Sweet and hot go so well together, and the little red hot chili pepper hiding underneath the bananas and bread in my basket was just begging for recognition. When I got home and saw the clementines and the pineapple on my counter, I immediately started to thaw the fish and set out to dazzle the little filet with color and flavor. (Ron was pretty dazzled, too!)