Roasted peanut and guava salsa. If desired, toss the squash with green onions before serving. For the salsa: Heat a small pan over medium heat and add the chiles. Meanwhile, bring the water to a boil.
It's easier than you think and you can enjoy a snack of freshly roasted peanuts in less than an hour. Your dried peanuts can be shelled or unshelled. When using peanuts in the shell, sort through them before you begin. You can cook Roasted peanut and guava salsa using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Roasted peanut and guava salsa
- You need 200 1/2 grams of Peanut.
- Prepare 3 tsp of Olive oil.
- It’s 1 pinch of Salt.
- Prepare 1 slice of cheese.
- You need 9 pinch of Black Salt.
- Prepare 12 slice of Tomato.
- It’s 4 1/2 of Green chilli.
- It’s 1 bunch of Coriander.
- Prepare 1 slice of Diced Tomato.
- It’s 2 of Ripe Guava.
- It’s 2 can of beer / juice.
You only want to roast the ones that. Recipe: Roasted Pineapple Salsa. by Kelli Foster. peanut-free. The salsa can be prepared one day ahead and stored in a covered container in the refrigerator until ready to serve. Roasted peanuts gave this delicious, addictive salsa its fun mystery flavor.
Roasted peanut and guava salsa instructions
- Preheat deep seat pan to 180C.
- Put peanuts in and stir till they are light brown.
- Put half sliced green chilli to roast for 30 seconds and bring down temperature to 130C.
- After 2 minutes of stirring put 2 teaspoon of olive oil. keep light frying the contents for 2 minutes..
- Place the slices of tomato around the pan and cover the top of peanut and chilli with left over slices. Cover the pan with a glass lid for 1 minute at 130C..
- Add pinches of salt till taste is as per your preference. Stir the mixture on the own till it forms the salsa (approximately 1:30 minute). Place the cheese slice on top and leave the pan covered with glass lid till cheese melts and gets infused with salsa. Stir and mix till cheese gets a light brown crust. Take off the pan nd serve along side the roasted Guava slices in a flat rectangular dish with fresh coriander leaves on top and sliced and diced raw tomato on the side..
- Take a separate pan and put 1 teaspoon of olive oil at 160C for 30 seconds. Slice the ripe guavas into 15 pieces. Place them in the pan to lightly fry them on both sides. Put pinches of black salt on both sides while flipping sides for the fry. The whole process should take less than 2 minutes. Take this out into the salsa plate prepared before and enjoy with a cold beer / juice alongside the bonfire..
For a fun salsa alternative as the warm weather months approach, I strongly encourage you to search out peanut salsa or make your own, if you have a nut grinder or food processor. Dry roast the peanuts and dry red chillies until golden. I like to use the Karnataka Byadagi chillies as it imparts a great colour and is not very spicy. Add in the roasted peanut and chillies along with a cup of water. Grind to a smooth paste and the chutney is ready.