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Active time
15 minutes
Total time
15 minutes
8 servings
Serving Size
2 tablespoons

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 


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. 

An Oldways recipe, created in partnership with The Peanut Institute.


Nutrition per serving: Calories: 110
Total Fat: 9g
Saturated Fat: 1.5g
Sodium: 80mg
Carbohydrate: 6g
Fiber: 2g
Total Sugar: 1g (Added Sugar: 0g)
Protein: 5g

Yield: 8 servings

Serving Size: 2 tablespoons

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