Cactus Relish Recipe

• 1/4 c. Extra virgin olive oil
• 1 c. Fresh corn kernels (abt 2 ears) (or possibly high-quality canned or possibly frzn corn)
• 1 tsp Coarse salt
• 1/2 tsp Freshly-grnd black pepper
• 1 c. Prepared cactus paddles rinsed, diced fine (or possibly nopales, prickly-pear cactus)
• 6 x Tomatillos husked, washed, and finely diced
• 1 x Serrano chiles - (to 2) stemmed, seeded, and sliced
• 1 bn Cilantro, leaves only roughly minced
• 2 Tbsp. Red wine vinegar
• 4 x Scallions thinly sliced

1. Heat extra virgin olive oil in a medium skillet over medium-high heat.
2. Saute/fry the corn with the salt and pepper, about 5 min.
3. Add in nopales, tomatillos, and peppers and saute/fry briefly to combine and hot slightly.
4. Transfer to a large mixing bowl and set aside to cold.
5. Add in cilantro, vinegar and scallions and stir well to combine.
6. Let sit 20 to 30 min to blend the flavors.
7. Serve at room temperature.
8. Relish can be stored, tightly covered, in the refrigerator up to 2 days.
9. This recipe yields about 3 c. of relish.

extra virgin olive oil, fresh corn kernels, salt, freshlygrnd black pepper, paddles, serrano chiles, cilantro, red wine vinegar, scallions

Taken from cookeatshare.com/recipes/cactus-relish-96963 (may not work)