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Georgia Peanut Salsa

Former President Jimmy Carter gave First Place to this zippy salsa at the Plains Peanut Festival in his Georgia hometown. Mother-daughter team Lane and Elizabeth McCloud came up with the recipe just days before the competition. “Although we weren’t allowed in the judging room, we later saw a tape of President Carter tasting our salsa and saying, ‘Mmmmmm… that’s good,‘“ says Lane, who lives in Siloam Springs, Arkansas. “Elizabeth was only 9 at the time, but it’s a day she’ll never forget.“ —Lane McLoud, Siloam Springs, Arkansas
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    about 6-1/2 cups


  • 3 plum tomatoes, seeded and chopped
  • 1 jar (8 ounces) picante sauce
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1/3 cup Italian salad dressing
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 4 green onions, thinly sliced
  • 1/2 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • 2-1/2 cups salted roasted peanuts or boiled peanuts
  • Hot pepper sauce, optional
  • Tortilla chips


  • In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 8 hours.
  • Just before serving, stir in peanuts and pepper sauce if desired. Serve with tortilla chips.
Editor’s Note: This recipe was tested with salted peanuts, but the original recipe used boiled peanuts, which are often available in the South.
Nutrition Facts
1/4 cup: 123 calories, 9g fat (1g saturated fat), 0 cholesterol, 207mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 5g protein.

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