Best 4 Nepali Peanut Salsa Recipes

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Indulge in the vibrant flavors of Nepali Peanut Salsa, a captivating condiment that tantalizes the taste buds with its unique blend of sweet, sour, spicy, and nutty notes. This versatile salsa complements a wide array of dishes, from grilled meats and fish to fresh spring rolls and crispy vegetable tempura. Its creamy texture and vibrant red color make it a visually appealing addition to any platter. Discover the culinary magic of this Nepali specialty with our collection of authentic recipes that cater to various dietary preferences. Dive into the classic version brimming with roasted peanuts, tomatoes, and fiery chilies, or explore variations that incorporate roasted soybeans, creamy avocado, or tangy tamarind. Each recipe offers a distinctive flavor profile, ensuring there's a perfect match for every palate. Get ready to elevate your culinary creations with this delightful Nepali Peanut Salsa, a symphony of flavors that will leave you craving more.

Here are our top 4 tried and tested recipes!

NEPALI PEANUT SALSA



Nepali Peanut Salsa image

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.

Provided by Clay in Iowa

Categories     Sauces

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

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

Steps:

  • Dice the onion, tomato and chilis and place in a mixing bowl.
  • Chop the cilatro and add to bowl.
  • Add remaining ingredients.
  • Mix and serve with corn chips.

CHIPOTLE, PEANUT AND SESAME SEED SALSA



Chipotle, Peanut and Sesame Seed Salsa image

This nutty, spicy salsa with the tang of vinegar is from Veracruz, Mexico, where it's called salsa macha. It has long been a favorite of Pati Jinich, the Mexican-born chef who lives in Washington, D.C. Her version comes together fast, and offers a lot of character and versatility. Use it to liven up roasted vegetables or grilled meats. It's especially great on lamb chops and skirt steak, or even baked potatoes served with sour cream and cheese. The salsa lasts for a couple of weeks in the refrigerator; the solids will sink to the bottom, leaving a deeply flavored oil that can add a little muscle to sauces or a finishing touch to other dishes. You can use other nuts in place of the peanuts, or a mix of nuts and sunflower or pumpkin seeds.

Provided by Kim Severson

Categories     quick, dips and spreads, side dish

Time 10m

Yield About 3 cups

Number Of Ingredients 8

1 1/2 cups olive oil
1/2 cup raw unsalted peanuts (or use pecans, hazelnuts or walnuts)
4 garlic cloves, peeled
2 tablespoons sesame seeds
2 ounces dried chipotle chiles (1 1/2 to 2 cups), stemmed and seeded
1 teaspoon kosher salt, or to taste
1 tablespoon brown sugar, or to taste
3 tablespoons distilled white vinegar

Steps:

  • Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
  • Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
  • Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
  • Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 53 milligrams, Sugar 2 grams

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

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.

GEORGIA PEANUT SALSA



Georgia Peanut Salsa image

Former President Jimmy Carter gave First Place to this zippy salsa at the Plains Peanut Festival in his Georgia hometown. Mother-daughter team Lane and Elizabeth McCloud came up with the recipe just days before the competition. "Although we weren't allowed in the judging room, we later saw a tape of President Carter tasting our salsa and saying, 'Mmmmmm... that's good,'" says Lane, who lives in Siloam Springs, Arkansas. "Elizabeth was only 9 at the time, but it's a day she'll never forget." -Lane McLoud, Siloam Springs, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 6-1/2 cups.

Number Of Ingredients 12

3 plum tomatoes, seeded and chopped
1 jar (8 ounces) picante sauce
1 can (7 ounces) white or shoepeg corn, drained
1/3 cup Italian salad dressing
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 green onions, thinly sliced
1/2 cup minced fresh cilantro
2 garlic cloves, minced
2-1/2 cups salted roasted peanuts or boiled peanuts
Hot pepper sauce, optional
Tortilla chips

Steps:

  • In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 8 hours. , Just before serving, stir in peanuts and pepper sauce if desired. Serve with tortilla chips.

Nutrition Facts : Calories 123 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • For a smoother salsa, use roasted peanuts instead of raw peanuts.
  • If you don't have roasted peanuts, you can roast them in the oven at 350 degrees Fahrenheit for 10-15 minutes, or until they are golden brown.
  • To make the salsa spicier, add more chili peppers or chili powder.
  • If you don't have cilantro, you can use parsley or basil instead.
  • Serve the salsa with chips, tacos, burritos, or grilled chicken or fish.

Conclusion:

This Nepali peanut salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be customized to your own taste preferences. So next time you are looking for a new salsa recipe, give this one a try!

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