We still have cactus leaves, and we like mango salsa. So we put them together for our own "Mango and Cactus Salsa".
2 medium organic tomatoes, chopped
2 Tbs. (30 ml) of either chopped cilantro or parsley
2 tsp. (10 ml) each: grated onion and lemon juice
1-2 cups (235-470 ml) grated or canned cactus
1/2 cup (120 ml) of fresh, frozen, or canned mango, chopped
1/2 tsp. (3 ml) marjoram
1/8 tsp. (0,6 ml) organic sugar
(optional) 1 or 2 drops of Tabasco
(optional) 1/2 jalapeño, seeded and minced or canned
1. Put the chopped tomatoes into a bowl.
2. Add the other ingredients.
3. Mix well and refrigerate for 30 minutes.
4. Serve at room temperature or chilled.
