A coworker of hubby’s was throwing a party to celebrate their anniversary and housewarming. She had a challenge for me, she was wondering if she provided the prickly pears from her cacti could I come up with a salad? Always up to a recipe challenge, I said sure. She sent a large bowl of the fruit home with hubby and, of course, first thing I did was taste them
I immediately noticed upon cutting them open was the large concentration of inedible seeds. The seeds were easily scooped out, tho, and I took a bite of the juicy flesh. It’s a different taste, hard to explain, but sort of a savory watermelon. And the lovely dark pink/purple color juice went everywhere. So I conned hubby, my sous chef, into seeding the prickly pear fruit.
With a little thought I decided the flavor would play off nicely in a sweet/heat salsa. To get the sweetness I wanted I roasted a 2 pound assortment of hot and sweet peppers, garlic and red onion.
Processing in the large bowl of a food processor, and working in batches, I whizzed all the veggies & a good handful of cilantro.
Along with the processed peppers, garlic, onion and fruit, I mixed in the juice of a lemon and lime along with a pinch of salt
Garnished with some cilantro and sliced lemon, lime and prickly pear fruit
Serve with chips.
Andrea has promised us more prickly pear fruit and I am looking forward to trying out some new recipes.
Prickly Pear Salsa
2 lbs mixed peppers (I used half heat and half sweet)
1 large red onion
1 head garlic
1 handful cilantro leafs
1/2 lb prickly pear fruit, de-thorned, sliced in half and deseeded
juice of 2 lemons and 1 lime
pinch of salt
On large baking sheets arrange peppers and garlic head in a single layer. Peel the onion and cut in 1″ sections, arrange on baking sheets. Roast at 350 for 30 minutes or so, turning halfway thru.
Prepare the prickly pear fruit by removing the thorns, slicing in half and scooping out the seeds with a spoon.
In batches process the peppers, garlic, fruit and cilantro leafs. Mix in a pinch of salt. Chil at least 6 hours for the flavors to meld. Garnish with slices of lemons, limes, prickly fruit and cilantro leafs.
Serve with chips.