Georgia Peanut Salsa Recipes
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 Siloam Springs, Arkansas. "Elizabeth was only 9 at the time, but it's a day she'll never forget." -Lane McLoud, Siloam Springs, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 6-1/2 cups.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 123 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
SALSA GUILLE
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
Provided by Andrea Aliseda
Categories snack Salsa Onion Garlic Chile Pepper Peanut Butter Peanut Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan Sauce Dip Appetizer
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
- Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
- Transfer to a small bowl and top with peanuts just before serving.
- Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.
GEORGIA PEANUT SALSA
Make and share this Georgia Peanut Salsa recipe from Food.com.
Provided by children from A to Z
Time 8h15m
Yield 6 1/2 cups
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 625.7, Fat 47.6, SaturatedFat 6.7, Sodium 1150.5, Carbohydrate 38.6, Fiber 10.2, Sugar 9.5, Protein 23.7
GEORGIA PEANUT DRESSING
A quick easy dressing - great for green salads, noodles or as a dipping sauce. Can use crunchy or smooth peanut butter. Crunchy adds great texture.
Provided by KelBel
Categories Sauces
Time 6m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat 1 cup juice in microwave for 1 minute. Add to the peanut butter to incorporate.
- Add remaining ingredients until smooth.
- Add additional juice until you reach desired consistancy.
ROASTED PEANUT RELISH
It seems I'm always making this zesty salsa packed with peanuts and fruit. And I've passed on the recipe too many times to count. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. Add the jicama, apple, cucumber, red pepper, cherries if desired and onions; toss to coat. , Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Serve with crackers.
Nutrition Facts :
FIERY FRUIT-AND-PEANUT SALSA
Steps:
- Preheat the oven to 350 degrees. Place the peanuts on a baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
- Combine the garlic, brown sugar, fish sauce, lime zest, lime juice, jalpeno and cilantro in a large glass or ceramic bowl. Add the peanuts, melon, cantaloupe and parsley. Toss well. Cover and refrigerate for a least 1 hour before serving.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 963 milligrams, Sugar 10 grams
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