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Cacahuates Con Chiles mexican, spice 1 handfull small dried red 1 chiles (de arbol, cayenne, 1 japones ..) 2 garlic cloves, peeled and 1 chopped peanut oil 1 teaspoon coarse salt 2 lb shelled, roasted peanuts 1 (salted or unsalted) 1 chile powder Cut chiles crosswise into sections about one quarter inch long. Pour salt over diced garlic and mash slightly (leave it kinda chunky) with the back of a dinner fork. Saute chile pieces and garlic in oil until the chile pieces are darkened but not burnt. Stir in the peanuts and saute for a minute or two more, stirring constantly to coat peanuts with the oil. Spread on a baking sheet and bake at 350 degrees fahrenheit, stiring as needed to keep from burning, until peanuts are lightly browned. Remove from the oven and sprinkle with chile powder while still hot. Rich McCormack (Poway, CA) macknet@cts.com rmccormack@aol.com From: Rich Mccormack Date: 27 Mar 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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