Place chopped cactus paddles, onion, garlic and baking soda in a medium sauce pan, cover with water and cook over medium heat until tender (about 10 to 15 minutes). Drain, remove onion and garlic; set aside.
In a small sauce pan, cook jalapeños for about 5 minutes.
Puree cooked jalapeños or peppers with red chile sauce; set aside.
In a large skillet, heat oil over medium heat. Cook pureed chile sauce for about 5 minutes.
Add chopped cactus paddles and cook over medium heat for 5 more minutes. Remove from heat, stir in cilantro and salt.