Cherry Chipotle Nopales Salsa and the Medicine of Prickly Pear | Chestnut School of Herbal Medicine

Ingredients: 2 medium tomatoes 2 medium sized nopales (cactus pads) * ½ sweet onion 1 cup black cherries 1/8  teaspoon sea salt 1/10 teaspoon chipotle powder 2 limes ¼ of a small bunch of cilantro (to taste) Handful of edible flowers – calendula, scarlet runner beans, and a touch of red clover are the flowers in the pictured salsa. Also consider the flowers of bee balm, chives, rose of sharon, squash, or daylily (consume in moderation if you are eating daylily for the first time, as a small percentage of the population is allergic) Dice the nopales into ½ inch cubes, bring three cups of water to a boil, boil the diced pads for two minutes, strain and put aside to cool. Pit the cherries. Dice the tomatoes, onions, cherries, and cilantro. Place in the serving bowl. Add the salt, chipotle powder, and the juice of one and half lemons. Slice the remaining half lemon into garnish wedges.  Mix. Add the edible flowers. Consider pulling the petals away from the functioning parts. For

Source: Cherry Chipotle Nopales Salsa and the Medicine of Prickly Pear | Chestnut School of Herbal Medicine

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