Recipes from Mexico :: Mexican Appetizers and Snacks
1/2 c. canola (or other vegetable) oil 1/4 c. piquín chiles 8 cloves garlic, peeled 2 c. raw Spanish peanuts, shelled Place the oil, chiles and garlic in a small saucepan and warm over low heat for 3 mins. Do not allow the mixture to come to the simmering point. Blend the mixture for 2 mins. and let it stand for 1 hour. Blend again for 1 minute, then strain the mixture into a small container. Toss the peanuts with 2 tsp. of the flavored oil until they are well coated; place them in a large cast iron skillet. Place the skillet with the peanuts into an oven preheated to 300 degrees fahrenheit and roast them, stirring every 5 mins., for a total of about 1/2 an hour. Remove the skillet from the oven and allow to cool for 1/2 an hour. Salt peanuts to taste, then serve.
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