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Cacahuetes Oaxaquenos

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  • 3 Jars (large) Planter's dry-roasted peanuts
  • 2 oz Finely ground dried chile Yepin
  • 1 oz Finely ground dried chile de Arbol
  • 3 oz Finely ground dried chile Habanero
  • 3/4 c Olive oil
  • 7 Cloves garlic; peeled


"Mark Seasly <> In a large wok, SLOWLY brown the garlic in oil. If it burns, throw it out and start over. Remove garlic from oil, slice thinly with a radial arm saw, and feed to wolves. Reduce heat slightly, mix in three ground chiles until it resembles a thick liquidy paste, and immediately stir in peanuts, coating all evenly. Increase heat slightly and continue to stir for about 15 minutes, the idea being to slightly roast the peanuts while imbuing them with the subtle essence of U-235. Add salt to taste (they won't need much). If you let the chiles burn at this point, carefully scoop up about 2 large teaspoons of chile paste and carefully spread in a thin layer on all of your ABBA records. Remove peanuts from wok, packing them back in the original jars, and reseal. Usually best after about 12 hours.
| Make sure to warn the uninitiated not to rub their |
| eyes and other prized possessions after snackin' - |
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,