Best Roasted Peanut Relish Recipes

Roasted Corn off the Cob, Cranberries, and Candied Spanish Peanut Relish image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

8 large ears corn, husked
Olive oil
Salt
1 cup sugar
1 stick unsalted butter
1/4 cup water
2 cups Spanish peanuts
2 cups dried cranberries
1 fist full cilantro leaves, coarsely chopped (washed before chopping)

Steps:

Preheat the oven to 450 degrees F.
Coat each ear of corn in olive oil and sprinkle with salt, to taste. Put the ears of corn on a sheet pan and roast for 30 minutes.
In a saute pan, heat the sugar until it starts to melt. Add 1 stick of butter and let that melt as well. Once the butter and sugar melt together, add 1/4 cup of water. When the color of the mixture begins to turn amber, add the peanuts and cook until the peanuts are completely coated with the syrup mixture and candied (they will have a bronzed color).
Remove the corn from the oven and let cool. Cut the kernels off the cob as close to the cob as possible.
Add the cranberries, candied Spanish peanuts, corn, and cilantro to a serving bowl. Toss and serve.

Roasted Peanut Relish image

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 15

3 tablespoons lime juice
2 tablespoons minced fresh parsley
1 tablespoon canola oil
2-1/2 teaspoons brown sugar
1 to 2 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3/4 cup diced peeled jicama
3/4 cup diced unpeeled apple
1/2 cup chopped cucumber
1/2 cup chopped sweet red pepper
1/2 cup fresh dark sweet cherries, pitted and quartered, optional
3 green onions, sliced
1 cup unsalted dry roasted peanuts
Assorted crackers

Steps:

In a large bowl, combine the first seven ingredients. Add the jicama, apple, cucumber, red pepper, cherries if desired and onions; toss to coat. , Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Serve with crackers.

Nutrition Facts :