This excellent recipe appears in Heidi Swanson's Super Natural Cooking. It's best made fresh and served immediately because the peanuts will get soft after sitting in the dressing. I personally like the texture of the peanuts in the leftovers but that's a personal thing.
2 cups unsalted raw peanuts
4 Roma tomatoes, seeded and chopped
1 large jalepeno, seeded and chopped
3/4 cup chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon extra-virgin olive oil
1/4 teaspoon fine-grain sea salt
Preheat the oven to 350 degrees F.
Put the peanuts on a rimmed baking sheet and toast for 5 to 10 minutes, stirring gently a couple of times during cooking.
Whisk together lime juice, oil, and salt in a small bowl. In a larger bowl mix together tomatoes, chile, and cilantro and then toss gently with the lime dressing. Fold in peanuts and salt just before serving.
Serves 4 to 6
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