 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
These nuts improve with standing. The first time I put several in my mouth, I was left with a three alarm fire for hours! I've calmed these down quite a bit. This recipe was adapted from a 1972 Sunset cookbook. Ingredients:
20 serrano chilies, dried (about 1 inch long) |
4 garlic cloves, finely minced (or pressed) |
3 garlic cloves, peeled whole |
2 tablespoons olive oil |
2 lbs virgina salted peanuts, blanched |
1 teaspoon kosher salt |
1 teaspoon chili powder |
Directions:
1. Heat chiles, minced garlic, and olive oil in a heavy pan for 1 minute. Stir so the chiles won't scorch.
2. Mix in the peanuts and stir over medium heat, or spread on a cooky sheet and bake in a 350 degree oven for 5 minutes or until slightly brown.
3. Sprinkle with kosher salt and chile powder.
4. Mix well and store in a covered jar or tin along with the whole garlic cloves, at least a day before serving.
|
|