Roasted peanut and guava salsa

Name: Roasted peanut and guava salsa
Total time: 1080 s
Yield: 2 servings
Cuisine: American
Ingredients: 200 1/2 grams Peanut; 3 tsp Olive oil; 1 pinch Salt; 1 slice cheese; 9 pinch Black Salt; 12 slice Tomato; 4 1/2 Green chilli; 1 bunch Coriander; 1 slice Diced Tomato; 2 Ripe Guava; 2 can beer / juice

saswatamishra1 @cook_3810426

Experiments around bonfire.

saswatamishra1 @cook_3810426

Experiments around bonfire.

Saved

Ingredients

18 mins

2 servings

200 1/2 gramsPeanut
3 tspOlive oil
1 pinchSalt
1 slicecheese
9 pinchBlack Salt
12 sliceTomato
4 1/2Green chilli
1 bunchCoriander
1 sliceDiced Tomato
2Ripe Guava
2 canbeer / juice

Saved

Steps

18 mins

1

Preheat deep seat pan to 180C
2

Put peanuts in and stir till they are light brown
3

Put half sliced green chilli to roast for 30 seconds and bring down temperature to 130C
4

After 2 minutes of stirring put 2 teaspoon of olive oil. keep light frying the contents for 2 minutes.
5

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.
6

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.
7

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.