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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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My wife and I ran into this recipe on one of our trips to Nepal. It's simple to make and surprisingly good. While it's good as written it can be easily adjusted to taste. I like more tomato (2 or 3) and jalapenos in mine (2 or 3). This is best made an hour or two before it's needed but will keep for 6-8 hours in the frige. Ingredients:
5 1/2 ounces dry roasted peanuts (salted or unsalted) |
1 small white onion |
1 large roma tomato |
2 jalapenos or 2 other mild green chilies |
1 -2 teaspoon salt, to taste (if using unsalted peanuts) |
1 -2 teaspoon white pepper |
1 teaspoon soya oil (optional) |
2 -3 teaspoons cilantro |
Directions:
1. Dice the onion, tomato and chilis and place in a mixing bowl.
2. Chop the cilatro and add to bowl.
3. Add remaining ingredients.
4. Mix and serve with corn chips.
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