My Nopales- / Opuntia-Cactus had about 20 Tunas / Cactus figs. And I had a good handful of baccatum pods: Lemon drop and Inca red drop. All those fruits had to be used and I decided to cook a hot sauce. I carefully removed the prickles, peeled the figs, deseeded them and purreed them with the pods. I added red wine, honey, black pepper,salt, lemon juice and white balsamico vinegar. I simmered down the sauce and bottled it in a 250 ml bottle and a 100 ml bottle. Not too much but deeelicious!
