Print Options

Back to Georgia Peanut Salsa >

Include these items:

Select reviews >

Taste of Home Logo

Georgia Peanut Salsa

 Georgia Peanut Salsa
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 Silo
23 ServingsPrep: 25 min. + chilling

Ingredients

  • 3 plum tomatoes, seeded and chopped
  • 1 jar (8 ounces) picante sauce
  • 1 can (7 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.
Nutritional Facts: 1 serving (1/4 cup) equals 123 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 207 mg sodium,

2 of 2

Georgia Peanut Salsa (continued)

Nutritional Facts: 8 g carbohydrate, 2 g fiber, 5 g protein.