Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  cleaned cactus pads
     1/2         pound  tomatillos
  1              small  white onion
  2                     garlic cloves
  2                     poblano peppers
     1/2      teaspoon  salt
  2          teaspoons  fresh lime juice
     1/2     teaspoon.  cumin
  2        Tablespoons  cilantro

Preparation:

Prepare the cactus pads as described in the preparation section above. Once you have removed the needles, nodules and thoroughly washed the pads, grill for about 7 minutes on each side. Slice the grilled pads into strips. Place tomatillos, cubed onions and garlic in a baking dish, then cook in a 450-degree oven for 20-25 minutes. Roast poblanos on grill or under the broiler, then peel them and remove the seeds. Place all ingredients in a blender and mix until well chopped. A little water may be needed to moisten the salsa. Serve chilled with chips or use to season tacos, burritos or other Mexican dishes.

Nutritional Information:

195 Calories (kcal); 4g Total Fat; (14% calories from fat); 8g Protein; 40g Carbohydrate; 0mg Cholesterol; 1094mg Sodium