Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Starters, Snacks & Light Meals

Chipotle Roasted Peanuts

Cacahuates Enchipotlados

Makes 4 cups of nuts

Recipe from Season 6 of Mexico - One Plate at a Time

Ingredients

2 canned chipotle chiles
1 tablespoon adobo (tomatoey sauce in the can of chiles)
2 tablespoons lime juice
2 tablespoons ketchup
1/4 cup brown sugar
1 scant teaspoon salt
4 cups (20 ounces) oil-roasted peanuts

Directions

Heat the oven to 350 degrees.  Scoop the chipotle chiles, adobo, lime juice, ketchup, sugar and salt into a blender and process to a smooth puree. Pour into a large bowl along with the peanuts and toss until the nuts are evenly coated.  Line a rimmed baking sheet with parchment paper and evenly spread the nuts on it. 

Bake until they are fragrant and no longer moist, 25 to 30 minutes, stirring occasionally. 

Cool the nuts on the sheet pan, then scoop into a serving bowl and set out for all to enjoy.

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