Total Time
10mins
Prep 10 mins
Cook 0 mins

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 Nutrition

  • 5 12 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.

Reviews

(1)
Most Helpful

I went to a Nepali pot-luck last night and brought this salsa. It was fabulous! Super easy to make, too. This one's a keeper for sure.

Kristin558 September 15, 2008

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