Cacahuates Enchipotlados
Recipe from Season 6, Mexico—One Plate at a Time
INGREDIENTS
- 2 canned chipotle chiles en adobo
- 1 tablespoon adobo (tomatoey sauce in the can of chiles)
- 2 tablespoons fresh lime juice
- 2 tablespoons ketchup
- 1/4 cup brown sugar
- 1 scant teaspoon salt
- 4 cups (20 ounces) oil-roasted peanuts
INSTRUCTIONS
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.
