Oaxacan-Style Peanuts with Chile and Garlic

Oaxacan-Style Peanuts with Chile and Garlic
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

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
  • 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.

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.