Now is the time for boiled peanuts! Even if you wanted to avoid them, you couldn't because every block or so there is a sign "Get Your Boiled Peanuts Here"! Fritter Chicks love our Georgia peanuts! We found this recipe in our Taste of Home and give credit as follows!
Georgia Peanut Salsa
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.“
SERVINGS 23
PREP 25 min.
TOTAL 25 min.
INGREDIENTS
• 3 plum tomatoes, seeded and chopped
• 1 jar (8 ounces) picante sauce
• 1 can (11 ounces) white or shoepeg corn, drained
• 1/3 cup Italian salad dressing
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 4 green onions, thinly sliced
• 1/2 cup minced fresh cilantro
• 2 garlic cloves, minced
• 2-1/2 cups salted roasted peanuts or boiled peanuts
• Hot pepper sauce, optional
• Tortilla chips
DIRECTIONS
In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 8 hours.
Just before serving, stir in peanuts and pepper sauce if desired. Serve with tortilla chips. Yield: about 6-1/2 cups. Editor’s Note: This recipe was tested with salted peanuts, but the original recipe used boiled peanuts, which are often available in the South.
From tasteofhome.com
Copyright Reiman Media Group, Inc © 2009
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.“
SERVINGS 23
PREP 25 min.
TOTAL 25 min.
INGREDIENTS
• 3 plum tomatoes, seeded and chopped
• 1 jar (8 ounces) picante sauce
• 1 can (11 ounces) white or shoepeg corn, drained
• 1/3 cup Italian salad dressing
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 4 green onions, thinly sliced
• 1/2 cup minced fresh cilantro
• 2 garlic cloves, minced
• 2-1/2 cups salted roasted peanuts or boiled peanuts
• Hot pepper sauce, optional
• Tortilla chips
DIRECTIONS
In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 8 hours.
Just before serving, stir in peanuts and pepper sauce if desired. Serve with tortilla chips. Yield: about 6-1/2 cups. Editor’s Note: This recipe was tested with salted peanuts, but the original recipe used boiled peanuts, which are often available in the South.
From tasteofhome.com
Copyright Reiman Media Group, Inc © 2009
Posts
5 comments:
I have never had boiled peanuts, but I love peanuts. I am going to have to try some one of these days.
WOW I am going to make this - looks SO good!
Can you save me some sweetie? Yum To put a smile on your face, stop by and enter the 'What makes you smile?" giveaway...good luck!
Oh how I love boiled peanuts! I am sorry I missed y'all when I was at Jekyll. The next time I am down that way we will definitely have to go to lunch!
One time we took my Yankee BIL and SIL out to eat at a restaurant that serves boiled peanuts like Mexican places serve chips and salsa. Shortly, BIL reaches for some of the peanuts, then throws them back and exclaims, "they're wet!" He thought someone had spilled a drink in them. Bless his heart...
Post a Comment