Oaxacan-Style Peanuts With Chile And Garlic

Oaxacan-Style Peanuts With Chile And Garlic
4.5 from 2 ratings
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
Grilled Nectarines
  • 1 tablespoon olive or vegetable oil
  • 4 dried arbol chiles, stemmed and torn into 1-inch pieces
  • 8 cloves garlic, peeled and halved
  • 24 ounce (about 4 generous cups) toasted spanish peanuts (the ones with the skins still on)
  • salt
  1. 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.
  2. Add the peanuts, lower the heat to medium-low, and stir nearly constantly until the peanuts are richly aromatic, about 10 minutes.
  3. Sprinkle generously with salt (usually about ½ teaspoon). Cool and set out for your guests to enjoy.