SPICY PEANUTS SNACK
Do you love hot peanuts? If so, then here's a recipe for homemade spicy peanuts that'll have your mouth on fire in under 15 minutes!
Provided by Mely Martínez
Categories Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium-high heat and add the peppers and garlic. Sauté peppers and garlic for about 2 minutes to release their aroma.
- Add the peanuts, lower the heat, and stir frequently to avoid burning them. Keep roasting for about 7 minutes. By this time, the combination of the garlic, pepper, and peanuts will be very fragrant. Season with the salt and remove from heat. Place in a serving container to cool and enjoy!
- If you want to make the peanuts even spicier, grind some of the roasted arbol peppers and mix again. The peppers will be very crispy and easy to crumble over the peanuts.
Nutrition Facts : Calories 177 kcal, Carbohydrate 5 g, Protein 7 g, Fat 16 g, SaturatedFat 4 g, Sodium 79 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
MOLE DE CACAHUATE - PEANUT MOLE - MEXICAN PEANUT SAUCE
Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. This less-well-known, flavorful sauce is wonderful on chicken or pork and keeps in the fridge for up to 3 days or in freezer for 3 months. Cooking time approximate.
Provided by Molly53
Categories Sauces
Time 1h
Yield 3 cups
Number Of Ingredients 14
Steps:
- Cut the dried chilies open; discard seeds stems and veins.
- Put chilies in bowl of hot water for 25 minutes.
- Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
- Transfer to blender or food processor.
- In same skillet cook the tortilla pieces until crisp and slightly browned.
- Add to blender with onion.
- Cook the tomatoes until the skins start to char a bit.
- Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
- Drain the chilies (discard water) and add to blender.
- Add 1 1/4 cups of the broth and add the vinegar and salt.
- Puree the mixture as much as possible.
- Pour the mixture through a strainer into a large bowl.
- Heat the remaining oil in a saucepan and add the mixture.
- Add the remaining broth and bring to boil then reduce to simmer.
- Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
- If sauce gets too thick, add a bit more broth to thin to the desired consistency.
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