Salsa with Peanuts
I found this recipe while my husband and I were away in Florida and even though it seemed strange I decided to try it. It was a big hit and I have been making it ever since. I get many requests for this recipe so of course I had to put it on the site.
3 plum tomatoes, seeded and chopped
8 oz. of picante sauce
1 – 11 oz. can of white shoe peg corn, drained
1/3 cup of Italian salad dressing
1 medium green pepper, chopped
1 medium red pepper, chopped
4 green onions, chopped, white and green parts
¼ cup fresh chopped cilantro
2 garlic cloves, minced
2 ½ cups of salted roasted peanuts (of course I add as much as I want)
Hot pepper sauce optional
Tortilla chips
Combine the first 9 ingredients in a large bowl and cover and refrigerate overnight or about 8 hours. Before service, add peanuts and hot pepper sauce if desired and serve with chips.
