RCI-SC.005.0115.001
Nepali Peanut Salsa
Nepali Peanut Salsa from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 5 1/2 ounces
- 1 small
- 1 large
- jalapenos or other mild green chilies2 unit
- salt1-2 teaspoonto taste (if using unsalted peanuts)
- 1-2 teaspoon
- soya oil (optional)1 teaspoon
- 2-3 teaspoons
Method
1
Coarsely chop the dry roasted peanuts using a knife or light pulse in a food processor until broken into small, uneven pieces—not a fine powder.
2
Dice the white onion finely and cut the roma tomato into small cubes, removing excess seeds to prevent the salsa from becoming watery.
3
Remove the stems from the jalapenos or mild green chilies, then slice them thinly, removing some seeds if a milder heat is preferred.
4
Combine the chopped peanuts, diced onion, tomato, sliced chilies, and cilantro in a serving bowl and mix gently.
5
Season with white pepper and salt to taste, adjusting amounts based on whether the peanuts were pre-salted.
6
Drizzle with soya oil if using, and stir briefly to combine all ingredients without breaking down the texture.