Ingredients
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
Directions
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Separate the heads of garlic into cloves. Trim off the root ends, but don’t peel the cloves.
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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.
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Add the garlic, peanuts and chilis; cook, stirring and shaking continuously, for 10 to 12 minutes, until the peanuts have darkened.
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Add the salt, lime zest and juice to the pan, and give it another good stir and shake.
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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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