NEPALI PEANUT SALSA

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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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