Fiery Fruit-and-Peanut Salsa
Published August 17, 1996
- Total Time
- 20 minutes, plus 1 hour refrigeration
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Ingredients
¼ cup dry roasted peanuts, coarsely chopped
3 cloves garlic, mined
1 tablespoon brown sugar
¼ cup Thai fish sauce (see note below)
2 ½ teaspoons grated lime zest
¼ cup fresh lime juice
1 jalapeno pepper, seeded, deveined and minced
½ cup minced fresh cilantro
1 ½ cups honeydew melon, peeled, seeded and cut into ¼-inch dice
1 ½ cups cantaloupe, peeled, seeded and cut into ¼-inch dice
½ cup coarsely chopped Italian parsley
Nutritional analysis per serving
12 grams carbs; 82 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 2 grams fiber; 962 milligrams sodium; 3 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Thai fish sauce, or nam pla, can be ordered at Kam Man, 200 Canal Street, New York, N.Y. 10013, (212)571-0330.
Private Notes