Fiery Fruit And Peanut Salsa Recipes

SALSA GUILLE

Salsa Guille image

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.

Provided by Andrea Aliseda

Categories snack Salsa Onion Garlic Chile Pepper Peanut Butter Peanut Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan Sauce Dip Appetizer

Yield 6-8 servings

Number Of Ingredients 8

Ingredients

2 cups avocado oil or grapeseed oil
1 medium white onion, quartered through stem end, layers separated
12-14 garlic cloves, smashed
8 serrano chiles, halved lengthwise, seeds and ribs removed
2 Tbsp. unsalted, sugar-free creamy peanut butter
1 tsp. vegetable bouillon concentrate (preferably Better Than Bouillon)
½ tsp. kosher salt, plus more
Chopped salted, dry-roasted peanuts (for serving; optional)

Steps:

Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
Transfer to a small bowl and top with peanuts just before serving.
Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.

FIERY MELON AND PEANUT SALSA

Fiery Melon And Peanut Salsa image

This salsa has a sweet and spicy taste that compliments grilled shrimp or full-bodied fish like tuna. It also makes an unusual salad, garnished with chilled strips of grilled pork or chicken.

Provided by Molly O'Neill

Categories easy, side dish

Time P3DT1h15m

Yield Four servings

Number Of Ingredients 11

Ingredients

1/4 cup dry-roasted, unsalted peanuts, coarsely chopped
3 cloves garlic, peeled and minced
1 tablespoon brown sugar
1/4 cup Thai fish sauce, available at specialty stores
2 tablespoons grated lime rind
1/4 cup fresh lime juice
1 medium fresh jalapeno pepper, seeded, deveined and minced
1/2 cup fresh coriander leaves, minced
1 1/2 cups honeydew melon, peeled, seeded, cut in 1/4-inch cubes
1 1/2 cups cantaloupe, peeled, seeded, cut in 1/4-inch cubes
1 cup coarsely chopped parsley

Steps:

Preheat the oven to 350 degrees. Put the peanuts on a cookie sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
Combine the garlic, brown sugar, fish sauce, grated lime rind, lime juice and coriander in a large glass or ceramic bowl. Add the peanuts, honeydew, cantaloupe and parsley. Toss well. Cover and refrigerate for at least 1 hour before serving. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1448 milligrams, Sugar 15 grams

FIERY FRUIT-AND-PEANUT SALSA

Fiery Fruit-and-Peanut Salsa image

Provided by Molly O'Neill

Categories appetizer

Time 1h20m

Yield Three cups

Number Of Ingredients 11

Ingredients

1/4 cup dry roasted peanuts, coarsely chopped
3 cloves garlic, mined
1 tablespoon brown sugar
1/4 cup Thai fish sauce (see note below)
2 1/2 teaspoons grated lime zest
1/4 cup fresh lime juice
1 jalapeno pepper, seeded, deveined and minced
1/2 cup minced fresh cilantro
1 1/2 cups honeydew melon, peeled, seeded and cut into 1/4-inch dice
1 1/2 cups cantaloupe, peeled, seeded and cut into 1/4-inch dice
1/2 cup coarsely chopped Italian parsley

Steps:

Preheat the oven to 350 degrees. Place the peanuts on a baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
Combine the garlic, brown sugar, fish sauce, lime zest, lime juice, jalpeno and cilantro in a large glass or ceramic bowl. Add the peanuts, melon, cantaloupe and parsley. Toss well. Cover and refrigerate for a least 1 hour before serving.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 963 milligrams, Sugar 10 grams

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