I've made these plenty of times before now, but the tip in Diana Kennedy's wonderful Mexican cookbook, Essential cuisines of Mexico ISBN 9780307587725, makes all the difference: "don't use chilli powder, make your own by grinding up dried Chile de Arbole. The Cool Chile co can supply these.
| Mexican chilli peanuts | |
|---|---|
 |
| Servings: | Servings: 6 - Makes 1 cup, 250 ml of very spicy peanuts |
| Calories per serving: | 271 |
| Ready in: | 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 31st October 2012 |
|
Best recipe reviewNice and garlicy 5/5 This was good for cashews as well. The Judge |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon vegetable oil
- 1 cup, 250 ml raw unsalted shelled peanuts, brown papery skins removed and discarded
- 10 Cloves of garlic, peeled and crushed
- 1 to 1.5 teaspoon powdered chile de arbole
- 1 teaspoon fine sea salt
- Lime wedges to garnish
Method
- Heat the oil in a frying pan until hot but not smoking
- Tip the peanuts into the oil and fry for 1 minute, keeping them moving all the while
- Add the garlic and cook for another minute, again, stirring constantly
- Reduce the heat, add the chilli and salt and stir fry for a further minute
- Remove from the heat and allow to cool before serving
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