Nopal (Cactus) Pico de Gallo

Growing up, my aunt and uncle in northern Mexico would make this nopal pico de gallo for every carne asada. While the meat was grilling, the cactus paddles went on right alongside it, charring at the edges, softening in the middle, and picking up that smoky BBQ flavor that you just can’t replicate any other way. Once the cactus cooled, we diced and folded it into an easy pico de gallo with fresh tomatoes, white onion, jalapeño, cilantro, and plenty of lime juice.

Nopales are a staple in Mexican cooking. They’re mildly tangy and packed with fiber, making this pico de gallo extra special. It’s simple, it’s fresh, and makes for a great salsa or appetizer served alongside tortilla chips.

Why You’ll Love This Pico de Gallo with Cactus Recipe

• Customizable heat level – Remove the jalapeño seeds and veins or reduce the amount of peppers for a mild version. Looking for a spicier salsa? Add more jalapeños or substitute with serrano peppers.
• Vegan, gluten-free & low-calorie – Every single ingredient is a whole plant food, without any substitutions needed.
• Nutritious – Cactus is rich in fiber, vitamin C, and antioxidants, making this a healthy recipe full of nutrients!
• Versatile – Whether you scoop with tortilla chips or use to top your tacos or grilled meats, cactus pico de gallo makes everything better.

Cactus Pico de Gallo Ingredients

• Roma tomatoes – They’re meatier, less watery, and holder their shape while chopping.
• White onion – They give a sharp, authentic flavor to pico de gallo.
• Jalapeños – For mild heat, remove the seeds and veins before dicing. For maximum heat, leave them or substitute with serrano peppers instead.
• Cilantro – Use fresh cilantro to add a grassy, citrusy note that balances the acidity of the lime. Have the cilantro soap gene? You can leave this ingredient out.
• Cactus – I like to grill my cactus for maximum flavor before dicing. You can purchase full cactus paddles or pre-diced cactus at most Mexican grocery stores.
• Limes – Use fresh lime juice to add brightness to your pico de gallo
• Salt – Kosher or sea salt are preferred to pull the flavors together. Add in stages and to your taste.

Recommended Tools for Making this Salsa

• Chef’s knife – A sharp chef knife is essential for clean dicing of the vegetables in this recipe.
• Cutting board – Use a large cutting board to cut vegetables without crowding.
• Large mixing bowl – Easily fold all the ingredients together without squishing the tomatoes.
• Citrus juicer – Get the most juice out of each lime with minimal effort by using a citrus juicer or lime squeezer.

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Print Recipe

Nopal (Cactus) Pico de Gallo

Courses: Appetizer Recipes, Mexican Salsa Recipes

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Total Time 30 mins

Servings: 4

Best Season: Summer

Ingredients

Servings

• 4 roma tomatoes (cores removed and diced)
• ¹⁄₂ white onion (diced)
• 2 jalapeños (diced)
• ¹⁄₃ bunch cilantro (roughly chopped)
• 2 cactus paddles (chopped)
• 4 limes (juiced)
• 2 tbsp salt

Instructions

1. Grill cactus

   Grill or sauté cactus paddles 4-5 min per side. Cool and dice into 1/2-inch pieces. Add to a large bowl.

2. Dice tomato

   Halve and core the Roma tomatoes. Dice into uniform pieces. Add to bowl.

3. Dice onion and jalapeños

   Dice the white onion and jalapeños. Add to bowl.

4. Chop cilantro

   Roughly chop the cilantro and add to bowl.

5. Season to taste

   Season with salt and fresh lime juice. Taste and adjust.

6. Combine ingredients

   Gently mix all the ingredients together with a large spoon.

7. Rest and serve

   Rest 10 minutes. Serve.