Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, roasted peanut and guava salsa. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Roasted peanut and guava salsa is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Roasted peanut and guava salsa is something which I’ve loved my entire life. They’re fine and they look wonderful.
Chef Sharon Vaknin serves up roasted chicken with a spicy salsa and honey roasted peanut-crusted chicken with coconut-soy sauce. Learn the Cuban basic step known as Guapea in this video lesson. Guapea is danced in both Casino (Cuban Salsa) and Rueda de Casino and consists of both. Corn tacos are topped with salmon, mango, kale, and a guava-peanut sauce in this quick and easy recipe suitable for a summer gathering.
To begin with this particular recipe, we must first prepare a few components. You can have roasted peanut and guava salsa using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Roasted peanut and guava salsa:
- Get 200 1/2 grams Peanut
- Make ready 3 tsp Olive oil
- Get 1 pinch Salt
- Get 1 slice cheese
- Prepare 9 pinch Black Salt
- Make ready 12 slice Tomato
- Prepare 4 1/2 Green chilli
- Get 1 bunch Coriander
- Make ready 1 slice Diced Tomato
- Take 2 Ripe Guava
- Take 2 can beer / juice
For the salsa: Heat a small pan over medium heat and add the chiles. Meanwhile, bring the water to a boil. How to Make Roasted Tomatillo Salsa. Salsa verde is one of my favorite salsas.
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.
How to Make Roasted Tomatillo Salsa. Salsa verde is one of my favorite salsas. It brightens just about everything you dip into it or serve with it — hello chicken nachos. To make our favorite version, we roast tomatillos, peppers, and garlic. Roasting makes the salsa extra flavorful.
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