Nepali Peanut Salsa Food

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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

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

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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