Have you heard of the fruit Xoconostle before? I had no idea what a Xoconostle was before coming to Mexico, but I was intrigued from first sight. I am a huge fan of Nopales {cactus} and when I learned that Xoconostle is a cactus fruit, I just had to try it. These little fruits might not look the prettiest, but the inside is quite delicious.

But what does a Xoconostle taste like? The flesh is sour and tart. It makes for a delicious salsa and a refreshing margarita.

I have never seen them in the U.S., but maybe you'll be able to find them. I know that many Mexican + Latin fruits are becoming easier to find. If you do ever come across these delicious fruits, pick some up and make this unique salsa. When the xoconostles are paired with chiles, it creates this sour and spicy taste combination. I start by adding a little bit of the chiles at a time. Add more or less depending on how spicy you like it!

I have been trying to use my Molcajete more often. Let's be real. A molcajete can be a lot more work then using a blender/food processor; however, the results are unbeatable. The molcajete seasons each layer of the salsa. You just can't get that from a blender.

The salsa starts by roasting the xoconostles, onions, garlic and chiles on a comal or nonstick skillet. The xoconostles take the longest to toast, about 10-15 minutes. The garlic and onion just need about half that time to roast. I used Chile De Arbol, which are pretty common to find in U.S. supermarkets and Mexican Supermarkets.  The chiles just get a quick toasting then are placed into boiling water for 5 minutes.

First in the molcajete, add the boiled chiles, garlic and pinch sea salt. Grind until they form a paste. The onion is then added to the mix. Finally after the xoconostles are done, cut them in half and remove the seeds. Peel the skins off with a spoon or use a knife to cut the flesh out. Add them to the mix and grind until desired consistency is reached. It will be a chunky salsa.

Serve Xoconostle Salsa on taco night, with tostadas or just with some corn tortilla chips!

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Xoconostle Salsa

Yield: ½ Cup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A sour + spicy salsa that features the Mexican fruit xoconostle. Serve on your next taco night or just with some tortilla chips!

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Ingredients

• 8 Xoconostles
• ¼ of a White Onion
• 2 Small Garlic Cloves
• 2-5 Arbol Chiles, stems removed
• Pinch Sea Salt
• Boiling Water

Instructions

1. Bring a small amount of water to boil for the chiles.
2. Heat a comal or nonstick griddle over medium heat. Once heated lower heat to low. Place the xoconostles, onion, and garlic cloves with peel onto the comal. Turn the garlic, onion and xoconostles frequently for even toasting. The garlic should take about 5-7 minutes to toast. When the garlic has light brown spots and smells fragrant, remove. When cool enough, remove the garlic peel.
3. The onion will take about 6-9 minutes to char. Remove when the onion has softened and brown spots appear. Dice the onion into small pieces.
4. Add the chiles and toast just for 15-30 seconds on each side. Once toasted add to the boiling water and boil for 5 minutes. Drain the chiles and roughly chop.
5. The xoconostles will take the longest to toast, about 10-15 minutes. Turn frequently to toast evenly. Once toasted, remove from the comal and cool until you are able to handle them.
6. Finally after the xoconostles are done, cut them in half and remove the seeds. Peel the skins off with a spoon or use a knife to cut the flesh out. Dice into small pieces.
7. First in the molcajete, add the boiled chiles, garlic and pinch sea salt. Grind until they form a paste. Add the onion and grind into the chile mixture.
8. Add the xoconostles to the mix and grind until desired consistency is reached. It will be a chunky salsa.
9. Serve with tacos or with chips!

Notes

I start with half the boiled chiles. If you would like it spicier, add all of the chiles.

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