Nepali Peanut Salsa Recipes

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

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

• Ingredients

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

• Ingredients

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.

This nutty, spicy salsa with the tang of vinegar is from Veracruz, Mexico, where it's called salsa macha. It has long been a favorite of Pati Jinich, the Mexican-born chef who lives in Washington, D.C. Her version comes together fast, and offers a lot of character and versatility. Use it to liven up roasted vegetables or grilled meats. It's especially great on lamb chops and skirt steak, or even baked potatoes served with sour cream and cheese. The salsa lasts for a couple of weeks in the refrigerator; the solids will sink to the bottom, leaving a deeply flavored oil that can add a little muscle to sauces or a finishing touch to other dishes. You can use other nuts in place of the peanuts, or a mix of nuts and sunflower or pumpkin seeds.

Provided by Kim Severson

Categories     quick, dips and spreads, side dish

Time 10m

Yield About 3 cups

Number Of Ingredients 8

• Ingredients

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 53 milligrams, Sugar 2 grams