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Underripe Tomato Salad with Nopales and Radishes
Provided by: Chefs Aaron Sánchez, Justin Warner
Ingredients1 jar of nopales en escabeche
1 pack of chorizo
InstructionsRemove two links of chorizo, and grill them until they are overly charred and nearly overdone. When they are cool, slice them into quarters lengthwise and then dice them into chunks. Place in a bowl with the drained nopales. Seed the tomatoes, and cut them into strips that resemble the nopales. Make a fine baton of the radishes. Mix all of this together with olive oil, salt, and black pepper. Adjust the acid level by adding some brine from the nopales.