From Season 9, Mexico—One Plate At A Time
INGREDIENTS
- 1 tablespoon olive or vegetable oil
- 4 dried arbol chiles, stemmed and torn into 1-inch pieces
- 8 garlic cloves, peeled and halved
- 25 ounces (about 4 generous cups) toasted Spanish peanuts (the ones with the skins still on)
- Salt
INSTRUCTIONS
In a very large (12-inch) skillet, combine the oil, chiles and garlic. Set over medium heat and stir until the garlic is softened and the chiles are toasty smelling, about 3 minutes. Add the peanuts, lower the heat to medium-low and stir nearly constantly until the peanuts are richly aromatic, about 8 minutes. Sprinkle with salt (usually about ½ teaspoon). Cool and set out for your guests to enjoy.
