Oaxacan Peanuts

A very pleasant experience that has been shared with

everyone who ever visited colonial Oaxaca is an evening

spent on the zocalo of that colorful Mexican city. An

ornately-crafted bandstand with a marimba orchestra,

centuries-old shade trees, excited children with balloons,

and chattering crowds exchanging gossip at restaurant

tables under stone arches: this is a consistent theme

that culminates in the largest crowds on Sundays when

young couples gather to promenade. On every table is a

bowl of Oaxacan peanuts to complement cold bottles of

Negra Modelo, Sol, or Dos Equis. Here’s how they make

them so delicious:

20 small chili peppers

2 tablespoons of olive oil

4 cloves of fresh garlic, minced

1 teaspoon of chili powder

2 pounds of peanuts, shelled and blanched

Heat the peppers, salt, and garlic until the olive oil

bubbles. Remove and add peanuts, coating them

thoroughly. Turn out onto a baking sheet and place

in a 350 degree oven for five minutes. Add salt and

chili powder to taste. Store in an airtight container.


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