Mexican chilli peanuts: Difference between revisions

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|title=Mexican chilli peanuts Cooking with chillies
|title=Mexican chilli peanuts Cooking with chillies recipe
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|keywords=Mexican chilli peanuts Cooking with chillies
|keywords=#peanuts #mexicanchillipeanuts #garlic #chiledearbole #fry #grinding #chilli #mexico #chillipowder #stirfry #lime
|description=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..
|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/5/52/Mexican_chilli_peanuts_recipe.jpg
|description=I've made these plenty of times before now, but the tip in Diana Kennedy's wonderful Mexican cookbook, Essential cuisines of Mexico
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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|chilli powder]], make your own by [[Grinding|grinding]] up dried [[Chile de Arbole]]. [[The Cool Chile co]] can supply these.
{{recipesummary
{{recipesummary
|Servings = Makes 1 cup, 250 ml of very spicy [[Peanuts|peanuts]]
|TotalCalories = 1626
|PortionCalories = 271
|DatePublished=31st October 2012
|Author=Chef
|Servings = Servings: 6 - Makes 1 cup, 250 ml of very spicy [[Peanuts|peanuts]]
  |Difficulty = 1
  |Difficulty = 1
  |TotalTime = 10 minutes
  |TotalTime = 10 minutes
  |PrepTime = 5 minutes
  |PrepTime = 5 minutes
  |CookTime = 5 minutes
  |CookTime = 5 minutes
  |Image = [[Image:Mexican chilli peanuts recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Mexican chilli peanuts recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
<span class="review"><span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Nice and garlicy</span>''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>
<span class="reviewDesc">This was good for cashews as well.</span>
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span>
</tr></td>
</table>


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|chilli powder]], make your own by [[Grinding|grinding]] up dried [[Chile de Arbole]]. [[The Cool Chile co]] can supply these.
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients
| 1 tablespoon [[Vegetable oil|vegetable oil]]
| 1 tablespoon [[Vegetable oil|vegetable oil]]
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| 1 teaspoon fine [[Sea Salt|sea salt]]
| 1 teaspoon fine [[Sea Salt|sea salt]]
| [[Lime]] wedges to garnish
| [[Lime]] wedges to garnish
}}
}}
===Method===
===Method===
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| Remove from the heat and allow to cool before serving
| Remove from the heat and allow to cool before serving
}}
}}
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[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Mexican recipes]]
[[Category:Mexican recipes]]
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[[Category:Pan fried]]
[[Category:Pan fried]]


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Latest revision as of 13:19, 23 December 2021

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
Electus
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:Easy
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

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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