When we toured Oaxaca a couple of years ago with a group from Native Seeds SEARCH we’d wind up around the zocalo most evenings sitting at one of the out door cafes drinking cerveza and munching on these complementary peanuts as we watched the pageantry of the evening unfold. We like them so much that now we make them every day at J BAR and serve them up warm for our guests at the bar.
Ingredients
Yield: 5 Lbs.
Vegetable oil to coat
5 Lb. - raw Spanish peanuts with the skins on
3 heads - garlic, broken into cloves, unpeeled
4 TBSP - chile pequin or other tiny chilies
kosher salt
lime wedges
Instructions
Pre-heat oven to 350 degrees.
Heat the oil over medium high heat in a large sauté pan.
Add the peanuts, garlic and chiles. Cook, stirring constantly for about 10-12 minutes until the peanut skins have darkened. Place in a 350 degree oven and roast the nuts until they are thoroughly roasted.
