Mexican cuisine · Salads & Mezze

Chili-Garlic Peanuts

Peanuts slow-roasted in oil with plenty of garlic and chile de árbol, finished with a splash of lime.

Ingredients · for 4 servings

• 300 g peanuts (raw, unsalted)
• 8 dried chile de árbol peppers
• 10 cloves garlic
• 4 tbsp olive oil
• 2 limes
• 1 tsp dried oregano
• 1 tsp salt

Instructions

1. Peel the garlic cloves and leave them whole; cut the chilies into rough rings with scissors, removing the seeds if desired — they carry most of the heat.
2. Warm the olive oil in a wide pan over low to medium heat and slowly brown the garlic cloves for 4–5 min. until golden and soft.
3. Add the peanuts and roast, stirring often, for 8–10 min. until evenly light brown and fragrant.
4. Scatter in the chili rings and roast for just 1 min. more so they release their aroma without turning bitter.
5. Remove the pan from the heat, deglaze with the juice of one lime, sprinkle with the crumbled oregano and salt, and toss until the liquid has evaporated.
6. Let the peanuts cool on paper towels and serve warm or cold with lime wedges from the second lime.