If you are looking for a new salsa recipe check out this great flavor combination. I have tried lots of veggie salsas, bean salsas, and fruit-based salsas but this is the first peanut salsa I have ever come across and it is wonderful ... and very addicting! It claims to serve 13 (1/2 cup servings) but Mike and I polished off the whole batch in one sitting. The peanuts add a nice crunch along with general substance in every bite, the bell peppers and cilantro add freshness, and the corn and tomato give your salsa base.
Serves: 6 1/2 cups
Start-to-Finish: 25 minutes (plus overnight chilling)
Recipe By: Lane and Elizabeth McCloud
Ingredients:
1 jar (8-oz) picante sauce
1 can (11-oz) white or shoepeg corn, drained
1/3 cup Italian salad dressing
1 green bell pepper, chopped
1 red bell pepper, chopped
4 green onions, thinly sliced
1/2 cup minced fresh cilantro
2 garlic cloves, minced
2 1/2 cups salted roasted peanuts
Tortilla chips
Directions:
1. In a large bowl, combine the first nine ingredients.
2. Cover and refrigerate for at least 8 hours.
3. Just before serving, stir in peanuts.
4. Serve with tortilla chips.
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