Shelling and skinning the raw peanuts for this recipe can be time-consuming. You might prefer to buy them at an Asian market, where you'll often find the work has been done for you. Some shelled peanuts (with skins) come already blanched. We found the best flavor came from those you shell and skin yourself.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 4 to 6 snack servings
Ingredients
Preparation
Step 1
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.
Step 2
Bring 5 cups water to a boil with bay leaf in same saucepan. Add peanuts and reduce heat to moderate, then simmer, covered, until peanuts are soft enough to crumble easily when pressed with tines of a fork, about 30 to 45 minutes. (Test 1 or 2 peanuts, leaving the rest intact.) Drain well.
Step 3
When peanuts are almost finished cooking, stir together tomatoes, cilantro, chiles, lemon juice, and sea salt in a bowl. Add drained peanuts and stir to combine.
