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
- 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.
Originally published as Georgia Peanut Salsa in Taste of Home August/September 2007, p6
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Reviewed Jan. 2, 2013
"Its a crazy combo and its crazy good!"
Reviewed Apr. 24, 2012
"loved this salsa and so did everyone else,will be making it agian. its a keeper"
Reviewed Dec. 20, 2010