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  • 6 c. cactus paddles, cleaned, stripped of spines and finely chopped
  • 1 medium onion, quartered
  • 3 garlic cloves
  • ½ tsp. baking soda
  • 6 jalapeños, stemmed
  • 28 oz. Medium Red Chile Sauce
  • 3 tbsp. vegetable oil
  • ½ c. cilantro, finely chopped
  • ½ tbsp. salt


  1. Place chopped cactus paddles, onion, garlic and baking soda in a medium sauce pan, cover with water and cook over medium heat until tender (about 10 to 15 minutes). Drain, remove onion and garlic; set aside.
  2. In a small sauce pan, cook jalapeños for about 5 minutes.
  3. Puree cooked jalapeños or peppers with red chile sauce; set aside.
  4. In a large skillet, heat oil over medium heat. Cook pureed chile sauce for about 5 minutes.
  5. Add chopped cactus paddles and cook over medium heat for 5 more minutes. Remove from heat, stir in cilantro and salt.