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Roasted Peanut Salsa Recipe

Photo by: Taste of Home

It seems I'm always making this zesty salsa packed with peanuts and fruit. And I've passed on the recipe too many times to count.

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32 Servings
Prep: 15 min. + chilling

Ingredients

3 tablespoons lime juice
2 tablespoons minced fresh parsley
1 tablespoon canola oil
2-1/2 teaspoons brown sugar
1 to 2 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3/4 cup diced peeled jicama
3/4 cup diced unpeeled apple
1/2 cup chopped cucumber
1/2 cup chopped sweet red pepper
1/2 cup fresh dark sweet cherries, pitted and quartered, optional
3 green onions, sliced
1 cup unsalted dry roasted peanuts
Assorted crackers

Directions

In a large bowl, combine the first seven ingredients. Add the jicama, apple, cucumber, red pepper, cherries if desired and onions; toss to coat.
Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Serve with crackers. Yield: 4 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 36 calories, 3 g fat (trace saturated fat), 0 cholesterol, 19 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein.

Roasted Peanut Salsa published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p93

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