2 heads garlic
1/4 cup peanut oil
or vegetable oil
2 pounds shelled raw
peanuts, with skins (use red-skinned Spanish peanuts for an authentic Oaxacan
2 to 4 chilis de arbol or pequín chilis, crushed
1 tablespoon kosher
salt or sea salt
Grated zest and
juice of 1 lime
1. Separate the heads
of garlic into cloves. Trim off the root ends, but don’t peel the cloves.
the oil in a pan large enough to hold everything (a wok or double-handled pan
would work well), and heat it until almost rippling—you want the oil nice and
3. Add the garlic, peanuts and chilis; cook, stirring and shaking
continuously, for 10 to 12 minutes, until the peanuts have darkened.
the salt, lime zest and juice to the pan, and give it another good stir and
5. Pour out into a serving bowl and watch them go!
Makes a big bowlful
Reprinted with permission from Cindy Pawlcyn’s Appetizers by Cindy Pawlcyn, copyright © 2009. Published by Ten Speed Press, an imprint of the Crown Publishing Group.
Blueberry Orange Smoothie
Egg, Lemon, and Ricotta Toast
Cherry Almond Granola Bars
Back to Finger Food Recipes
Black Pepper and Garlic Chicken Wings