Oaxacan-Style Peanuts With Chile And Garlic

Name: Oaxacan-Style Peanuts With Chile And Garlic
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 ounce (about 4 generous cups) toasted spanish peanuts (the ones with the skins still on); salt

Rick Bayless|Oct. 31, 2014 8:55 am EST

4.5 (2 ratings)

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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

Servings

12

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 ounce (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.