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Georgia Peanut Salsa

  • 3 medium tomatoes, seeded and chopped
  • 1 medium green pepper, chopped
  • 1 medium red pepper, chopped
  • 1 bunch green onions, chopped
  • 2 garlic cloves, minced
  • 2 1/2 cups shelled, boiled Georgia peanuts
  • 1 (15.5 ounce) can white whole kernel corn, rinsed and drained
  • 1 (8 ounce) jar medium picante sauce
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup italian dressing
  • hot sauce (optional)


Stir together all ingredients in a large bowl. Cover and chill for 8 hours, stirring occasionally. Serve with tortilla chips.

Yield: 8 cups

Recipe by:
Elizabeth McLoud
Perry, GA

Recipe Courtesy of the Plains Peanut Festival Recipe Contest

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