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(Cacahuates con Chile)
1/2 cup vegetable oil
1/4 cup piquin chiles
8 cloves garlic, peeled
2 cups raw Spanish peanuts, shelled
Place the oil, chiles and garlic in a small saucepan and warm over low heat for 3 minutes. Do not allow the mixture to come to the simmering point.
Blend the mixture for 2 minutes and let it stand for 1 hour.
Blend again for 1 minute, then strain the mixture into a small container.
Toss the peanuts with 2 teaspoons of the flavored oil until they are well coated; place them in a large cast iron skillet.
Place the skillet with the peanuts into an oven preheated to 300 degrees F and roast them, stirring every 5 minutes, for a total of about 30 minutes.
Remove the skillet from the oven and allow to cool for 30 minutes.
Salt peanuts to taste, then serve.