Published on April 6, 2014 by Carol
Tribal Affiliation: I am from DeKalb, IL ~ Parents are Bob (Polish Guy) and Deanna Paluch
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Orgin of Recipe: Offered by Leanna Dymond
Type of Dish: Today’s Native Dishes
Open cans of cactus, drain & rinse with cold water. I then pick out peppers, stems, & onions that are mixed in. Discard all stems, cut up some of the peppers and onion, then discard the rest. Mix the cut up peppers and onions back in with cactus. Put Cactus into bowl and add the Italian dressing. Toss to coat.
Drain and add canned tomatoes. Slice 1 tomato very thin and toss in. Mince 2 jalapenos and the green chili and toss.
Chop and add Cilantro to taste. Squeeze juice if lime in and add what ever spices to taste. Slice (again very thin) the other tomato and the rest of the jalapenos and spread over top. Chill in frig. Can sprinkle with a little crumbled cheese before serving.
Note: My Father is a very experimental cook. His recipes are different every time and he never writes them down. I learned his way so I have never written it down either. Anyway, I tried to do the best I could with what is in this dish. As for the spices I just add a little of this and a little of that, taste then add more if needed. I love my food hot and spicy so feel free to add as much or as little needed for your taste. This salad is great as a side dish and awesome on tacos or fajitas.