Tomato and Peanut Salsa

• 1 cup peanuts, roasted, unsalted
• 4 ea. fresh ripe tomatoes, large, diced small
• 1 ea. red onion, large, diced small
• 4 tbsp. cilantro, chopped
• 4 tbsp. parsley, chopped
• 1 tbsp. garlic, minced
• 4 ea. fresh red or green jalapeño chile peppers, diced small
• 4 tbsp. lime juice (about 2 limes)
• 4 tbsp. peanut oil
• 1 tbsp. sugar
• salt to taste
• freshly cracked black pepper to taste

In a blender or food processor, grind the peanuts coarsely. They should not become paste, but should have a slightly chunky, crumbly consistency.

Combine the peanuts with all the other ingredients in a medium bowl, and mix well. This salsa will keep, covered and refrigerated, for 3 to 4 days.

Note: This is my adaptation of a Brazilian condiment in which the peanuts show again the strong African influence on Brazilian cuisine. While it is most often used with vegetables, I actually prefer it with grilled meats, especially pork. Add a can of tomato juice and a little more hot chile pepper, and this turns into a nice salsa for chips.

Yield: 4 Cups