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
- 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
- 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,