- 1 cup peanuts, roasted, unsalted
- 4 ea. fresh ripe tomatoes, large, diced small
- 1 ea. red onion, large, diced small
- 4 tbsp. cilantro, chopped
- 4 tbsp. parsley, chopped
- 1 tbsp. garlic, minced
- 4 ea. fresh red or green jalapeño chile peppers, diced small
- 4 tbsp. lime juice (about 2 limes)
- 4 tbsp. peanut oil
- 1 tbsp. sugar
- salt to taste
- freshly cracked black pepper to taste
In a blender or food processor, grind the peanuts coarsely. They should not become paste, but should have a slightly chunky, crumbly consistency.
Combine the peanuts with all the other ingredients in a medium bowl, and mix well. This salsa will keep, covered and refrigerated, for 3 to 4 days.
Note: This is my adaptation of a Brazilian condiment in which the peanuts show again the strong African influence on Brazilian cuisine. While it is most often used with vegetables, I actually prefer it with grilled meats, especially pork. Add a can of tomato juice and a little more hot chile pepper, and this turns into a nice salsa for chips.
Yield: 4 Cups
Source: The Thrill of the Grill, Chris Schlesinger & John Willoughby, William Morrow & Co. © 1990