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Mexican Spicy Peanuts (Botana de Cacahuates)

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4.58 from 14 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 16
Calories 202 kcal

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

From the kitchen of palatablepastime.com
Inspired by a recipe from Zarela Martinez, in her book "The Food and Life of Oaxaca"
Makes 4 cups

Nutrition

Calories: 202kcalCarbohydrates: 10gProtein: 9gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 304mgPotassium: 302mgFiber: 3gSugar: 0.2gVitamin A: 37IUVitamin C: 0.1mgCalcium: 37mgIron: 2mg
Keyword Oaxacan recipes, Peanut recipes, Snack recipes
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