Mexican chilli peanuts

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:
Recipe author:	Chef
First published:	31st October 2012

Best recipe review Nice 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

1. Heat the oil in a frying pan until hot but not smoking
2. Tip the peanuts into the oil and fry for 1 minute, keeping them moving all the while
3. Add the garlic and cook for another minute, again, stirring constantly
4. Reduce the heat, add the chilli and salt and stir fry for a further minute
5. Remove from the heat and allow to cool before serving

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