Georgia Peanut Salsa
TOTAL TIME: Prep: 25 min. + chilling
YIELD: about 6-1/2 cups.
Former President Jimmy Carter gave this zippy salsa a blue ribbon at the Plains Peanut Festival in his Georgia hometown. My daughter and I came up with the recipe just days before the competition. We weren’t allowed in the judging room, but we later saw a tape of President Carter tasting our salsa and saying, Mmm…that’s good. My daughter was only 9 years old, but it’s a day she’ll never forget! —Lane McLoud, Siloam Springs, Arkansas
Ingredients
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3 plum tomatoes, seeded and chopped
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1 jar (8 ounces) picante sauce
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1 can (7 ounces) white or shoepeg corn, drained
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1/3 cup Italian salad dressing
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1 medium green pepper, chopped
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1 medium sweet red pepper, chopped
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4 green onions, thinly sliced
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1/2 cup minced fresh cilantro
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2 garlic cloves, minced
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2-1/2 cups salted roasted peanuts or boiled peanuts
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Hot pepper sauce, optional
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Tortilla chips
Directions
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1.
In a large bowl, combine the first 9 ingredients. Cover and refrigerate for at least 8 hours.
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2.
Just before serving, stir in peanuts and, if desired, pepper sauce. Serve with tortilla chips.
Nutrition Facts
1/4 cup: 123 calories, 9g fat (1g saturated fat), 0 cholesterol, 207mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 5g protein.
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