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Chili-Garlic Peanuts


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 bar snack)

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.

2. Put 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 hot.

3. Add the garlic, peanuts and chilis; cook, stirring and shaking continuously, for 10 to 12 minutes, until the peanuts have darkened.

4. Add the salt, lime zest and juice to the pan, and give it another good stir and shake.

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.


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