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Oaxacan Holiday Menu: Chile & Garlic Skillet-Roasted Peanuts

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Chiles. Epazote. Queso fresco.

We spent the weekend cooking up a storm with the Tending the Table blog in Seattle. Hunting down unique Mexican ingredients, testing and adapting recipes and finally, feasting with friends.

For the next couple weeks we will be bringing you recipes from Oaxaca – all selected as perfect party fare to spice up the menu for your holiday event.

To begin we will start with a classic snack, Chile and Garlic Skillet-Roasted Peanuts. This recipe was adapted from the Rick Bayless recipe but we tweaked it to up the flavor.

Photographs and Styling by Sasha Swerdloff of the Tending the Table Blog, with support from Hannah Aronowitz.

 Chile and Garlic Skillet-Roasted Peanuts

WHAT YOU’LL NEED

10 cloves garlic, peeled

8 arbol chiles, stems removed

1 tablespoon salt

3 tablespoons olive oil

2 cups whole, raw peanuts

peanut

HOW TO MAKE IT

Blend the garlic, chiles and salt in a food processor or spice grinder. Heat the oil in a large oven-proof skillet over medium-low heat. Add the garlic, chile and salt mixture and fry, stirring frequently until fragrant. The garlic should go from sticky to soft and finally start to dry out.

Add peanuts and cook, stirring constantly for another several minutes or until the peanuts are toasted.

Preheat the oven to 250 degrees. Place the pan of peanuts in the oven and bake for 10-15 minutes until dry.

unnamed ¡Buen provecho!

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