Oaxacan-Style Peanuts with Chile and Garlic

Oaxacan-Style Peanuts with Chile and Garlic
Staff Writer
Hurricane
istockphoto.com/bhofack2

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.

Click Here to See More Spicy Recipes

12
Servings
341
Calories Per Serving
Deliver Ingredients
Makes
4 cups

Ingredients

  • 1 Tablespoon olive or vegetable oil
  • 4 dried arbol chiles, stemmed and torn into 1-inch pieces
  • 8 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.

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.

Nutritional Facts

Total Fat
29g
45%
Sugar
3g
N/A
Saturated Fat
4g
18%
Protein
15g
30%
Carbs
11g
4%
Vitamin A
7µg
1%
Vitamin B6
0.3mg
14.9%
Vitamin C
22mg
37%
Vitamin E
5mg
25%
Vitamin K
2µg
3%
Calcium
58mg
6%
Fiber
5g
20%
Folate (food)
140µg
N/A
Folate equivalent (total)
140µg
35%
Iron
3mg
15%
Magnesium
99mg
25%
Monounsaturated
15g
N/A
Niacin (B3)
7mg
35%
Phosphorus
223mg
32%
Polyunsaturated
9g
N/A
Potassium
456mg
13%
Sodium
174mg
7%
Thiamin (B1)
0.4mg
25.2%
Zinc
2mg
13%