Saveur

Photo: Maura McEvoy

SERVES 4

Served as a snack in Madras, India, this unique salad is both spicy and acidic. We adapted this recipe by adding cilantro and suggest adjusting the cayenne to suit your taste.

1 1⁄2 cups raw peanuts, shelled and skinned
1 tsp. salt
3–4 small shallots, peeled and slivered
2 medium tomatoes, finely chopped
2 1⁄4 tsp. cayenne
4 tbsp. lime juice
3 tbsp. fresh cilantro, coarsely chopped

1. Place peanuts in a small saucepan with water to cover. Add salt and bring to a boil over medium heat. Cover, reduce heat, and cook until tender, about 20 minutes. Drain, then place peanuts in a bowl.

2. Add shallots, tomatoes, cayenne, lime juice, and cilantro. Stir to mix well. Add salt to taste, for a balanced flavor of saltiness and sourness.

This article was first published in Saveur in Issue #4