Nepali Peanut Salsa Food

PEANUT SALSA

Peanut Salsa image

Pair this rich salsa with grilled shrimp, pork, or poultry.

Provided by Margarita Carrillo Arronte

Time 40m

Yield Serves 24 (serving size: about 2 tbsp.)

Number Of Ingredients 8

Ingredients

3 dried pasilla or guajillo chiles (about 1 1/2 oz.), stemmed and seeded
2 dried ancho chiles (about 1 1/2 oz.), stemmed and seeded
3/4 cup chopped white onion
3 cups boiling water
1 cup unsalted dry-roasted peanuts
1 tablespoon light brown sugar
1 1/2 teaspoons kosher salt
1 1/2 cups water

Steps:

Heat a large skillet over medium-high. Add chiles; cook 90 seconds or until fragrant. Place chiles in a heatproof bowl; add onion. Cover with 3 cups boiling water; let stand 30 minutes. Drain well; place in blender. Add peanuts, sugar, salt, and 1 1/2 cups water; process until smooth, stopping to scrape down sides.

Nutrition Facts : Calories 52, Carbohydrate 4 g, Cholesterol 0.0 mg, Fat 3 g, Fiber 1 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 122 mg, Sugar 1 g

NEPALI PEANUT SALSA

Nepali Peanut Salsa image

My wife and I ran into this recipe on one of our trips to Nepal. It's simple to make and surprisingly good. While it's good as written it can be easily adjusted to taste. I like more tomato (2 or 3) and jalapenos in mine (2 or 3). This is best made an hour or two before it's needed but will keep for 6-8 hours in the frige.

Provided by Clay in Iowa

Categories Sauces

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

5 1/2 ounces dry roasted peanuts (salted or unsalted)
1 small white onion
1 large roma tomato
2 jalapenos or 2 other mild green chilies
1 -2 teaspoon salt, to taste (if using unsalted peanuts)
1 -2 teaspoon white pepper
1 teaspoon soya oil (optional)
2 -3 teaspoons cilantro

Steps:

Dice the onion, tomato and chilis and place in a mixing bowl.
Chop the cilatro and add to bowl.
Add remaining ingredients.
Mix and serve with corn chips.

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