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Salted peanuts roasted with garlic, chilies, and spices
20 small dried red, serrano or other chilies, 1 inch long
4 cloves garlic, minced and pressed
2 tablespoons olive oil
2 pounds salted peanuts
1 teaspoon coarse salt; use a salt mill or kosher salt
1 teaspoons chili powder
In a pan over medium heat, cook chilies, garlic, and oil for 1 minute, stirring so chilies wonπt scorch. Mix in peanuts and
stir over medium heat; or spread on baking sheet and bake at 350°F (175°C) oven for 5 minutes or until slightly brown.
Sprinkle coarse salt and chili powder. Mix well, cool, and store in an airtight container for at least 1 day before serving. Keeps well up to 2 weeks. Makes 7 cups
20 small dried red, serrano or other chilies, 1 inch long
4 cloves garlic, minced and pressed
2 tablespoons olive oil
2 pounds salted peanuts
1 teaspoon coarse salt; use a salt mill or kosher salt
1 teaspoons chili powder
In a pan over medium heat, cook chilies, garlic, and oil for 1 minute, stirring so chilies wonπt scorch. Mix in peanuts and
stir over medium heat; or spread on baking sheet and bake at 350°F (175°C) oven for 5 minutes or until slightly brown.
Sprinkle coarse salt and chili powder. Mix well, cool, and store in an airtight container for at least 1 day before serving. Keeps well up to 2 weeks. Makes 7 cups
