Cacahuetes Oaxaquenos

Course : Appetizers
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3 jars planters dry-roasted peanuts
2 ounces finely ground dried chile tepin
1 ounce finely ground dried chile de arbol
3 ounces finely ground dried chile habanero
3/4 cup olive oil
7 cloves peeled garlic

Preparation / Directions:

In a large wok, SLOWLY brown the garlic in oil. If it burns, throw it out and start over. Remove garlic from oil, slice thinly with a radial arm saw, and feed to wolves. Reduce heat slightly, mix in three ground chiles until it resembles a thick liquidy paste, and immediately stir in peanuts, coating all evenly. Increase heat slightly and continue to stir for about 15 minutes, the idea being to slightly roast the peanuts while imbuing them with the subtle essence of U-235. Add salt to taste (they won't need much). If you let the chiles burn at this point, carefully scoop up about 2 large teaspoons of chile paste and carefully spread in a thin layer on all of your ABBA records. Remove peanuts from wok, packing them back in the original jars, and reseal. Usually best after about 12 hours. Note: Make sure to warn the uninitiated not to rub their eyes and other prized possessions after snackin

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Appetizers Recipes