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Clean and dice the cactus. Add the raw nopales and cover with water. Cook with a tablespoon of sea salt for 10-15 minutes covered. When ready remove the water and rinse several times with iced or cold until slime disappears.
Chop all ingredients and mix together with the cooked cactus. Season with sea salt, lime juice, and cumin.
Use the cactus salsa as an appetizer with corn chips or as a garnish for salads, tacos, sopes, or tostadas.