Former President Jimmy Carter gave this zippy salsa a blue ribbon at the Plains Peanut Festival in his Georgia hometown. My daughter and I came up with the recipe just days before the competition. We weren’t allowed in the judging room, but we later saw a tape of President Carter tasting our salsa and saying, Mmm…that’s good. My daughter was only 9 years old, but it’s a day she’ll never forget! —Lane McLoud, Siloam Springs, Arkansas
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
- In a large bowl, combine the first 9 ingredients. Cover and refrigerate for at least 8 hours.
- Just before serving, stir in peanuts and, if desired, pepper sauce. Serve with tortilla chips.
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