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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 23 |
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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. âAlthough we werenât allowed in the judging room, we later saw a tape of President Carter tasting our salsa and saying, âMmmmmm⦠thatâs good,ââ says Lane, who lives in Siloam Springs, Arkansas. âElizabeth was only 9 at the time, but itâs a day sheâll never forget.â Ingredients:
3 plum tomatoes, seeded and chopped |
1 jar (8 ounces) picante sauce |
1 can (7 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:
1. In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 8 hours.
2. Just before serving, stir in peanuts and pepper sauce if desired. Serve with tortilla chips. Yield: about 6-1/2 cups.
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