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Roasted Peanut Relish

It seems I'm always making this zesty salsa packed with peanuts and fruit. And I've passed on the recipe too many times to count. —Paula Marchesi, Lenhartsville, Pennsylvania
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    4 cups


  • 3 tablespoons lime juice
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon canola oil
  • 2-1/2 teaspoons brown sugar
  • 1 to 2 garlic cloves, minced
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 3/4 cup diced peeled jicama
  • 3/4 cup diced unpeeled apple
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup fresh dark sweet cherries, pitted and quartered, optional
  • 3 green onions, sliced
  • 1 cup unsalted dry roasted peanuts
  • Assorted crackers


  • In a large bowl, combine the first seven ingredients. Add the jicama, apple, cucumber, red pepper, cherries if desired and onions; toss to coat.
  • Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Serve with crackers.

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Average Rating:
  • flameworker5
    Sep 23, 2014

    Can't explain all the one star reviews--Sunny Anderson's recipe on the Food Network got all five star ratings. I decided to take the plunge and I'm so glad I did! I did make a slight change--instead of pepper flakes I used a couple of shakes of cayenne pepper as I'm not fond of that hot surprise when biting into pepper flakes. Also, I used a mix of Granny Smith and Gala apples and used dried tart cherries as I couldn't find fresh. We found the salsa a bit awkward to serve on chips but liked it so much we served it as a slaw with my homemade enchiladas. It was a big hit at our house!

  • grimfix
    Sep 12, 2014

    This is the weirdest, funkiest salsa I have ever tried. The vegetables, spices, seasonings, and fruits just isn't good all together. If I had to make again, I would make more of a fruit salsa. I would exclude the diced red pepper, garlic, oil (not needed, IMO, regardless of recipe), crushed red pepper flakes, spring onion, and parsley. I might add mint to the resulting fruit salsa. If I used any nuts, they would be freshly toasted cashews, macadamian, or possibly hazelnuts. I would definitely used cherries, maybe grapes, and/or honeydew melon (small dice). I would serve with freshly toasted pita chips, maybe even cinnamon sugared toasted pita chips. (Just cut into 8 or so pieces, spray with a butter cooking spray, or light brushing of melted butter, single layer on cookie sheet. Bake 350°F for 5minutes or so. If you want cinnamon sugar, I save a cinnamon shaker and mix 1/4 to 1/2 cup sugar with as much cinnamon you desired ~ I add 1 teaspoon at a time, mix, taste, add more cinnamon to your liking.) I put the spray/melted butter on chips then sprinkle as much or as little cinnamon sugar on pitas then bake the pitas.

  • marybethholm
    Sep 10, 2014

    I don't know what I did wrong but this was awful! My sisters chided me for trying a new recipe out on them. The ingredients just didn't "mesh". : (

  • asnunez
    Sep 10, 2014

    OMG!! I actually had to give this "one-star" to rate the recipe!!! I'm so sorry! This "salsa" was not good at all! At a party of 8, No One liked this. It was DEFINITELY a waste of ingredients.