Warm Peanut Salad

1. 1

   To skin peanuts, blanch in a 3-quart saucepan of

2. 2

   1 minute, then drain well. Slip off and discard skins using your fingers and transfer peanuts to a bowl.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.