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Roasted Peanut Salsa

Roasted Peanut Salsa
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.
32 ServingsPrep: 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.
© Taste of Home 2012

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Roasted Peanut Salsa (continued)

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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2012