Mexican chilli peanuts: Difference between revisions
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===Recipe review=== | |||
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'''<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> | |||
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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. | ||
Revision as of 17:33, 18 March 2021
Recipe review
Nice and garlicy
5/5
This was good for cashews as well. - The Judge
| 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 |
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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