Nepali Peanut Salsa

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.

• Ready In: 10 mins
• Serves: 1

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.