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.“
PREP 25 min.
TOTAL 25 min.
• 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
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.
Copyright Reiman Media Group, Inc © 2009