Salsa con Nopales

Ingredients

• 1 lb. fresh nopales (cactus)
• 1/4 white onion
• Salt to taste
• 1/2 red onion
• Salt and pepper to taste
• Juice of 1 lime
• 4 chiles güeros
• 3 jalapeños
• 4 tomatillos
• 1 roma tomato
• 1 chile guajillo
• 4 chiles de arbol
• 2 tbsp water from where we boil

Instructions

1. Cut the fresh nopales into strips.
2. In a pan set to medium heat, add some oil.
3. Once hot, add a quarter of a white onion, the nopales, and salt. Mix well.
4. Cover and cook for 10 to 12 minutes.
5. Slice half of a red onion and transfer to a dish. Add salt, pepper to taste, and the juice of one lime. Mix and set aside.
6. After 12 minutes, remove the nopales from heat.
7. Roast four chiles güeros, three jalapeños, and four tomatillos until well roasted on all sides. Set aside.
8. In a saucepan with boiling water, boil one roma tomato, one chile guajillo, and four chiles de arbol for 10 minutes.
9. Remove the skin from the tomato and transfer all boiled ingredients to a blender.
10. Add two tablespoons of water from where the veggies were boiled, two garlic cloves, and one teaspoon of chicken bouillon. Blend until smooth.
11. Add the tomatillos to the blender and pulse a few times to avoid overblending.
12. Slice all the peppers and chop until the pieces are small.
13. Add the chopped peppers and nopales into the dish. Mix well.
14. Add the salsa and a splash of jugo maggi or soy sauce. Mix and check for salt.