Georgia Peanut Salsa Recipe
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.“ —Lane McLoud, Siloam Springs, Arkansas
TOTAL TIME: Prep: 25 min. + chilling YIELD:23 servings
- 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
- 1. In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 8 hours.
- 2. Just before serving, stir in peanuts and pepper sauce if desired. Serve with tortilla chips. Yield: about 6-1/2 cups.
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.
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