Oaxacan-Style Peanuts with Chile and Garlic

Oaxacan-Style Peanuts with Chile and Garlic
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Toast skin-on Spanish peanuts with chiles and garlic for a simple spicy party snack from chef Rick Bayless. This recipe comes from Negra Modelo.

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12
Servings
25
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  olive or vegetable oil
  • dried arbol chiles, stemmed and torn into 1-inch pieces
  • cloves garlic, peeled and halved
  • 24  Ounces  (about 4 generous cups) toasted Spanish peanuts (the ones with the skins still on)
  • Salt

Directions

In a very large (12-inch) skillet, combine the oil, chiles and garlic. Set over medium heat and stir until the garlic softens and the chiles are toasty smelling, about 3 minutes.

Add the peanuts, lower the heat to medium-low, and stir nearly constantly until the peanuts are richly aromatic, about 10 minutes.

Sprinkle generously with salt (usually about ½ teaspoon). Cool and set out for your guests to enjoy.

Nutritional Facts

Total Fat
1g
1%
Sugar
3g
3%
Cholesterol
1mg
0%
Carbohydrate, by difference
4g
3%
Vitamin A, RAE
10µg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
4mg
0%
Sodium, Na
126mg
8%
Water
51g
2%

Pea Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Pea Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.