Chile Peanuts
April 16, 2007 posted by Julie Dreyfoos
Cacahuetes Enchilados
by Roberto Santibañez
from Rosa’s New Mexican Table
(Artisan, 2007)
Makes 4 cups
It is impossible to imagine the bar at any Rosa Mexicano restaurant without a huge glass container of these peanuts — or to imagine anybody resisting them. Bags of peanuts like these (not as good, of course) are sold everywhere in Mexico. Although home cooks prepare these in a pan on the stovetop, I’ve found that the spice mixture can rub off and the nuts require constant attention if they are not to burn; our oven method is much easier.
The oven is set to a low temperature because, since the peanuts are already roasted, the idea is to crisp them up and roast the spice mixture. Baking them at a higher temperature could overcook them and make them bitter.—Roberto Santibañez
convert Ingredients
4 cups unsalted dry-roasted peanuts
2 1/2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1 tablespoon sweet paprika
2 teaspoons salt
1 1/2 teaspoons cayenne pepper
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Method
1. Preheat the oven to 250°F (120°C).
2. Toss the peanuts together with the remaining ingredients in a mixing bowl until all the nuts are evenly coated. The peanuts may look wet at this point — that is fine.
3. Spread them out in an even layer on a large rimmed baking sheet (a jelly-roll pan works well). Bake until the coating is dry and the spices are lightly toasted, about 30 minutes.
4. Let the peanuts cool completely. They can be stored in an airtight container at room temperature for up to 3 weeks. If they lose their crispness after storing, reheat them on a baking sheet in a 250°F (120°C) oven for 15 minutes before serving.
Note: If you have become a chile aficionado and prepare your own chile powder, feel free to substitute some chile de árbol powder or another pure chile powder for the cayenne pepper.
Most spice jars that bear the label “chili powder” are a mix of powdered chiles and other seasonings like oregano, cumin, and salt. I prefer to cook with pure chile powders — that is, dried chiles that have been toasted and ground to a powder. Chile de árbol is my favorite all-purpose chile powder, but any dried chile can be turned into powder using the following method. Just as each type of chile differs in levels of heat or sweetness, or has certain attributes such as smoky or fruity flavors, so too does each type of pure chile powder.
To make any kind of pure chile powder, start with as many chiles as you like (12 chiles de árbol will yield about 2 tablespoons powder). Remove the stems, then tap the seeds into the pan and toast them for a minute or so, until they turn slightly darker. (This last toasting of the seeds isn’t necessary, but it adds another dimension to the chile powder.) Using a spice grinder, grind the chiles and seeds to a fine powder. Store in an airtight container — a clean spice jar works well — in a cool, dark place for up to 3 months.
Recipe © 2007 by Rosa Mexicano. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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[Susan Rossmann] Very good, with complexity that grows as the nuts age a day or two. When immediately out of the oven, the nuts were spicy and good, but not better than commercially packaged ones. On the second and later days, however, they acquired delicious undertones. Excellent for accompanying margaritas, beer, or any drink that can stand up to them.
[Tamiko Langerwaard] I was excited to see these recipes, as I love Rosa Mexicano and was delighted that these do indeed taste like the peanuts in the bar. Just the right combination of spicy, tart, salty, and crunchy. Very easy to prepare and they didn’t stick around very long. “Addictive” is the one word that comes to mind to describe these. A definite make-again recipe.
[Raye Tiedemann] This recipe sure came at a good time: I was invited to a birthday/memorial party, and this was just perfect. It was not only a snap to fix, but everyone loved them. I got a lot of requests for the recipe. They really loved the lime flavor. You can also play with the degree of heat. Even though we’re from Cajun country, some of us can’t tolerate all that cayenne. These are nice to nibble on with some wine or a beer.
[Elsa Jacobson] To my taste, these were nicely balanced in their spiciness, and saltiness as well — neither too spicy nor too salty. I found them completely addictive and could eat them by the handful. They’ll be a great alternative to the tamari nuts I more often toast. Although I did not try it, since I was following the recipe exactly, I also think this would work well with almonds or even cashews.
[Kimberly Powell] This was a very simple and tasty snack. It includes items that I regularly have in my cupboard, so I can use it as a quick and last-minute nibble with drinks. I liked the ratio of heat to saltiness. It’s so simple. This will definitely be made again.
[Kathleen Crim] These chile peanuts are really addictive, and the beautiful part is they’re so easy to make. Starting with four cups of dry roasted unsalted peanuts, it only requires lime juice, olive oil, salt, and a few spices. It requires a low temperature baking and it’s done. These are so good with beer and probably cocktails as well.