Mexican chilli peanuts: Difference between revisions
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|keywords=Mexican chilli peanuts Cooking with chillies | |keywords=Mexican chilli peanuts Cooking with chillies | ||
|description=I've made these plenty of times before now, but the tip in Diana Kennedy's wonderful Mexican cookbook, Essential cuisines of Mexico | |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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|DatePublished=31st October 2012 | |||
|Author=Chef | |||
|Servings = Makes 1 cup, 250 ml of very spicy [[Peanuts|peanuts]] | |||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 10 minutes | |TotalTime = 10 minutes | ||
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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. | 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. | ||
{{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 | ||
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===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:Garlic recipes]] | [[Category:Garlic recipes]] | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
Revision as of 10:21, 17 December 2014
| Mexican chilli peanuts | |
|---|---|
 |
| Servings: | Makes 1 cup, 250 ml of very spicy peanuts |
| Ready in: | 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st October 2012 |
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.
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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