1. In a large sauté pan, toast the peanuts over medium heat, for about 3 minutes until lightly golden. Stir frequently; the seeds are quick to burn.
2. Transfer to a food processor. In the same sauté pan, add the jalapeño, garlic, and a generous pinch of salt. Cook for about 5 minutes, until softened. Transfer to the food processor and let cool.
3. Add the cilantro, chives, lime zest, lime juice, and tomatoes to the food processor. Puree until smooth. Taste and adjust seasoning if necessary.
4. Transfer to a bowl and serve with whole grain tortilla chips and cut vegetables.
1 cup dry roasted, unsalted peanuts
1 large jalapeño, stemmed, seeded, finely chopped
3 garlic cloves, minced
¼ teaspoon salt
¼ cup chopped cilantro
2 tablespoons chopped chives
Zest of 1 lime
2 tablespoons lime juice (from about ½ of a lime)
½ cup canned no salt added fire roasted tomatoes with juice
An Oldways recipe, created in partnership with The Peanut Institute [1].
Links
[1] https://peanut-institute.com/