Spicy Mexican Peanuts, aka Botana de Cacahuates, are a Oaxacan pan roasted peanut snack with garlic and piquin chile seasoning.
Spicy Mexican Peanuts
By Sue Lau | Palatable Pastime
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Spicy Mexican Peanuts is my recipe of the day. I found the inspiration for this in a Oaxacan cookbook by Zarela Martinez. The recipe ingredients and cooking methos are altered slightly to suit my version.
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The seasoning on these pan roasted peanuts is perfect for the garlic and spicy foods enthusiast. However, while spicy, I don’t find it to be any more spicy than the bbq peanuts you can buy at gas stations in the United States. Feel free to up the heat if you wish.
As well, if you like less spicy, dial it down by using normal chili powder or just omit altogether.
The garlic is perfect for me, being taste forward. I use the dried sliced garlic chips. And by that, I mean crispy garlic cloves. NOT garlic flavored potato chips. They are available at stores and online.
But- if you have ever found yourself saying “this has too much garlic”, this might not be the recipe for you. It will definitely drive off vampires. If afterwards, you find the garlic too much, just pick some out.
I’m not sure if you can substitute with a lot more of the dried minced garlic from the spice aisle. Be careful if you attempt that. I’ll leave a link to the type I used. But you should be able to find these for much less. You can click that to just view without obligation to buy.
Spicy Mexican Peanuts
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Spicy Mexican Peanuts
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Mexican Spicy Peanuts (Botana de Cacahuates)
Ingredients
- 1 pound raw skin-on Spanish peanuts
- 2 tablespoons peanut oil
- 1/2 cup dried garlic flakes or chips
- 1 teaspoon ground piquin chiles Piquin Molida
- 1 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1/2 teaspoon dried cilantro
Instructions
- Heat a large skillet or wok with oil and add peanuts.
- Cook, stirring almost constantly, for about ten minutes, or until peanuts have browned and taste cooked, being careful not to burn.
- Stir in garlic flakes, piquin chile powder, pepper flakes, salt and cilantro.
- Cook about five minutes more, until garlic flakes take on some color.
- Cool completely then store at room temperature in an airtight container.
- Served warmed or at room temperature.
Notes
Inspired by a recipe from Zarela Martinez, in her book "The Food and Life of Oaxaca"
Makes 4 cups
Nutrition
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