Found on Canning Craze
2-4 cactus pads (about 2 cups diced)
8 tomatillos (plum sized)
1/2 white onion
2 garlic cloves
1 Tbsp. white vinegar
1/4 c lime juice
1 tsp. comino (cumin)
1 tsp. garlic salt
1/4 tsp. salt (or to taste)
Lets start with the tomatillos. Bring a pot of water to boil, meanwhile remove the husks from the tomatillos and rinse them to remove the sticky residue. Toss them in the boiling water and cook for about 5 minutes, until they change color and begin to soften. Be sure to remove them before they burst and save the pot of water, you'll use it to cook the cactus.
While you are watching your tomatillos you can prepare all the remaining veggies on a comal (or cast iron skillet). Place them on a hot dry comal and turn occasionally, making sure all sides are blackened. Once they are done place the poblanos in a paper bag for a few minutes, then remove the skin (leave the skin on the other peppers). Remove the stems and seeds from all the peppers (leave in the seeds to add more heat if you like) and place them all in a food processor with the tomatillos.
To prepare the nopales, take each pad and run it across an open flame to burn off the needles. Then remove the nubs with a vegetable peeler or sharp knife. Chop and place in boiling water for 2 minutes. Rinse in cold water and put in food processor with other ingredients.
Run the food processor to achieve desired consistency. Pour off into a pan and add lime juice, vinegar, and seasonings. Stir and bring to a gentle boil for 5 minutes. At this point you can ladle the salsa into 4 half pint jars and process for 10 minute