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Oaxacan-Style Peanuts with Chile and Garlic


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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  • 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


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.