Cactus Fruit Pico de Gallo
A recipe from the ranches around San Miguel de Allende, Gto.
Enjoy this unique variation of pico de Gallo, from the community of Don Francisco, Guanajuato. Classic pico de gallo is an uncooked salsa/dip prepared with plum tomatoes, onion, cilantro, serrano Chile, and lime juice. This version is prepared with sour xoconostle cactus fruit and avocado which gives it a unique tart taste.
The recipe was told to us by Don Cirilo, a vendor who comes daily to San Miguel de Allende from the community of Don Francisco to sell lettuce, medicinal plants, and xoconostle which he grows on his plot of land. It’s a dish that he and his family enjoy regularly.
How to Make
You need the following ingredients:
4 xoconostle cactus fruits (available at Mexican/Hispanic markets)
2 plum tomatoes
2 avocados
1/4 white onion
1 serrano chile
6 sprigs cilantro
1 tsp. salt
The fresher the ingredients, the better the dish. Look for very ripe tomatoes and avocados that are soft but not yet mushy. The cilantro should be firm and not wilted. The cactus fruit should be firm but give slightly when pressed.
Prepping the Cactus Fruit
Cut the ends off the cactus fruit and remove the outer skin with a sharp knife.
Slice the fruit in half lengthwise and remove the seeds with a spoon.
Cut the cleaned cactus fruit into 1/4" pieces.
Prepping the Remaining Ingredients
Cut the tops off the tomatoes then slice in half lengthwise.
Use a spoon to scoop out the seeds and pulp and discard.
Cut the tomato, onion, and avocado into 1/4” pieces.
Cut the stem end off the serrano chile and slice lengthwise.
Remove the seeds and veins and finely chop.
Remove the cilantro stems and finely chop.
Place all ingredients in a medium mixing bowl and gently stir until all ingredients are well mixed.
Cover and refrigerate for 30 minutes so that the flavor blends and concentrates.
How to Serve
Remove from the refrigerator and serve cool not cold. Enjoy like you would with a classic pico de gallo or guacamole. Serve with corn chips or on tostadas. Try it on carne asada tacos in place of your usual salsa.
Let us know what you think! Provecho!