Nepali Peanut Salsa
From: Clay

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.

SERVES 1

• 5 1/2 ounces dry roasted peanuts (salted or unsalted)
• 1 small white onion
• 1 large roma tomato
• 2 jalapenos or 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

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.