|This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.|
Recipe: see Vegan Fire and Spice, page 127.
This sounded like an unusual combination of ingredients, but I love peanut butter, and I thought
anybody who had the idea to put peanut butter on tomatoes might be on to something. This tasted really good. It was tangy from the citrus, and creamy from the peanut butter, but also had a little zing from the chile and scallions.
Ingredients: tomatoes, scallions, hot chile (serrano used here), peanut butter, parsley, lime juice, olive oil, salt, peanuts.