Warm Peanut Salad

Warm Peanut Salad
Photo by Romulo Yanes


  • 2 fresh small green Thai or serrano chiles (about 2 inches long)
  • ¾ teaspoon fine sea salt
  • 1 Turkish or 1/2 California bay leaf
  • 2 medium tomatoes
  • 1 cup fresh cilantro
  • 2 tablespoons fresh lemon juice
  • 1 pound raw peanuts in shell

To skin peanuts, blanch in a 3-quart saucepan of boiling salted water 1 minute, then drain well. Slip off and discard skins using your fingers and transfer peanuts to a bowl. Bring 5 cups water to a boil with bay leaf in same saucepan. Add peanuts and reduce heat to moderate, then simmer, covered...

View full recipe at Epicurious


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