Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted peanut and guava salsa. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
My original photo for Roasted Tomato Salsa. Roasted peanuts gave this delicious, addictive salsa its fun mystery flavor. It's a creamy salsa, so the ground peanuts just meld right into the tomatoes with In the interest of furthering this experiment, I brought that peanut salsa to the office to see if anyone could correctly identify the salsa ingredient.
Roasted peanut and guava salsa is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Roasted peanut and guava salsa is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook roasted peanut and guava salsa using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted peanut and guava salsa:
- Take 200 1/2 grams Peanut
- Take 3 tsp Olive oil
- Prepare 1 pinch Salt
- Prepare 1 slice cheese
- Get 9 pinch Black Salt
- Prepare 12 slice Tomato
- Make ready 4 1/2 Green chilli
- Get 1 bunch Coriander
- Get 1 slice Diced Tomato
- Make ready 2 Ripe Guava
- Take 2 can beer / juice
Moreover, essential for growth and development, dietary protein comprising fine quality amino acids are found in peanuts. Dry roast the peanuts and dry red chillies until golden. I like to use the Karnataka Byadagi chillies as it imparts a great colour and is not very spicy. Add in the roasted peanut and chillies along with a cup of water.
Steps to make Roasted peanut and guava salsa:
- Preheat deep seat pan to 180C
- Put peanuts in and stir till they are light brown
- Put half sliced green chilli to roast for 30 seconds and bring down temperature to 130C
- After 2 minutes of stirring put 2 teaspoon of olive oil. keep light frying the contents for 2 minutes.
- Place the slices of tomato around the pan and cover the top of peanut and chilli with left over slices. Cover the pan with a glass lid for 1 minute at 130C.
- Add pinches of salt till taste is as per your preference. Stir the mixture on the own till it forms the salsa (approximately 1:30 minute). Place the cheese slice on top and leave the pan covered with glass lid till cheese melts and gets infused with salsa. Stir and mix till cheese gets a light brown crust. Take off the pan nd serve along side the roasted Guava slices in a flat rectangular dish with fresh coriander leaves on top and sliced and diced raw tomato on the side.
- Take a separate pan and put 1 teaspoon of olive oil at 160C for 30 seconds. Slice the ripe guavas into 15 pieces. Place them in the pan to lightly fry them on both sides. Put pinches of black salt on both sides while flipping sides for the fry. The whole process should take less than 2 minutes. Take this out into the salsa plate prepared before and enjoy with a cold beer / juice alongside the bonfire.
The top countries of supplier is China, from which the. Peanuts are tossed with chili powder, garlic powder, and chipotle chile powder, then coated in a honey-butter glaze and baked until golden brown. "Absolutely delicious! This recipe started out as a basic honey-roasted beer nut recipe and evolved into this splendid party treat." A fragrant peanut sauce sends this tropical tuna recipe over the top in terms of flavor power per bite. To make the sauce quickly and easily in a blender, we've bumped up the volume of ingredients, so UGC Reviews Modal. Reviews for: Photos of Coconut-Crusted Ahi with Tropical Salsa & Peanut Sauce.
So that’s going to wrap it up with this exceptional food roasted peanut and guava salsa recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
