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Georgia Peanut Salsa Recipe

Photo by: Taste of Home

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Former President Jimmy Carter gave First Place to this zippy salsa at the Plains Peanut Festival in his Georgia hometown. Mother-daughter team Lane and Elizabeth McCloud came up with the recipe just days before the competition. “Although we weren’t allowed in the judging room, we later saw a tape of President Carter tasting our salsa and saying, ‘Mmmmmm… that’s good,‘“ says Lane, who lives in Siloam Springs, Arkansas. “Elizabeth was only 9 at the time, but it’s a day she’ll never forget.“

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23 Servings
Prep: 25 min. + chilling

Ingredients

3 plum tomatoes, seeded and chopped
1 jar (8 ounces) picante sauce
1 can (11 ounces) white or shoepeg corn, drained
1/3 cup Italian salad dressing
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 green onions, thinly sliced
1/2 cup minced fresh cilantro
2 garlic cloves, minced
2-1/2 cups salted roasted peanuts or boiled peanuts
Hot pepper sauce, optional
Tortilla chips

Directions

In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 8 hours.
Just before serving, stir in peanuts and pepper sauce if desired. Serve with tortilla chips. Yield: about 6-1/2 cups.

Editor’s Note: This recipe was tested with salted peanuts, but the original recipe used boiled peanuts, which are often available in the South.

Nutrition Facts: 1 serving (1/4 cup) equals 123 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 207 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g protein.

Georgia Peanut Salsa published in Taste of Home August/September 2007, p6