Parsi-style Peanut and Red Chili Salsa

Ingredients

In this adaptation of the original Mexican dish, we have incorporated the distinct flavors of Parsi cuisine. While the original salsa uses traditional Mexican ingredients like tomatoes and cilantro, we have replaced them with roasted peanuts and lime juice to give it a Parsi twist. The addition of red chilies adds a fiery kick, making it a perfect fit for the Parsi palate. We alse have the original recipe for Salsa de cacahuate y chile de árbol, so you can check it out.

• 1 cup (150g) roasted peanuts 1 cup (150g) roasted peanuts
• 5-6 dried red chilies, soaked in warm water 5-6 dried red chilies, soaked in warm water
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon cumin powder 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder 1/4 teaspoon coriander powder
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 7g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   Drain the soaked red chilies and remove the seeds.
2. 2.
   In a blender or food processor, combine the roasted peanuts, soaked red chilies, lime juice, sugar, salt, cumin powder, coriander powder, and turmeric powder.
3. 3.
   Blend until you achieve a smooth and slightly chunky consistency.
4. 4.
   Heat vegetable oil in a small pan and add the blended mixture.
5. 5.
   Cook on low heat for 5-7 minutes, stirring occasionally, until the flavors meld together.
6. 6.
   Remove from heat and let it cool before serving.

Treat your ingredients with care...

• Peanuts — Make sure to use roasted peanuts for a richer flavor and texture. If you prefer a smoother salsa, you can also use peanut butter instead of whole peanuts.

Tips & Tricks

• Adjust the amount of red chilies according to your spice preference. Add more for extra heat or reduce for a milder salsa.
• For a smoky flavor, you can roast the red chilies before soaking them.
• Serve the salsa with Parsi dishes like Dhansak or Patra ni Machi for an authentic Parsi culinary experience.
• Store any leftover salsa in an airtight container in the refrigerator for up to a week.
• Experiment with different types of red chilies to vary the heat level and flavor profile of the salsa.

Serving advice

Serve the Parsi-style Peanut and Red Chili Salsa as a side dish or condiment alongside your favorite Parsi dishes. It pairs well with rice, bread, or as a dip for snacks.

Presentation advice

Garnish the salsa with a sprinkle of chopped fresh cilantro or mint leaves to add a pop of color and freshness. Serve it in a small bowl or ramekin to showcase its vibrant red hue.