Roasted Peanut Relish Recipes

ROASTED PEANUTS

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Arrange peanuts in a single layer on a cookie sheet, and place in the preheated oven.
• Turn oven off. Leave peanuts in oven for 1 hour without opening door. Serve warm or at room temperature.

ROASTED PEANUT RELISH

Steps:

• In a large bowl, combine the first seven ingredients. Add the jicama, apple, cucumber, red pepper, cherries if desired and onions; toss to coat. , Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Serve with crackers.

ROASTED CORN OFF THE COB, CRANBERRIES, AND CANDIED SPANISH PEANUT RELISH

Steps:

• Preheat the oven to 450 degrees F.
• Coat each ear of corn in olive oil and sprinkle with salt, to taste. Put the ears of corn on a sheet pan and roast for 30 minutes.
• In a saute pan, heat the sugar until it starts to melt. Add 1 stick of butter and let that melt as well. Once the butter and sugar melt together, add 1/4 cup of water. When the color of the mixture begins to turn amber, add the peanuts and cook until the peanuts are completely coated with the syrup mixture and candied (they will have a bronzed color).
• Remove the corn from the oven and let cool. Cut the kernels off the cob as close to the cob as possible.
• Add the cranberries, candied Spanish peanuts, corn, and cilantro to a serving bowl. Toss and serve.

ROASTED PEANUTS

Steps:

• *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

PEANUT-GREEN ONION RELISH

Steps:

• In a medium bowl, stir together all ingredients until well combined. Use immediately.

BASIC OVEN ROASTED PEANUTS

Steps:

• Place raw peanuts, in shell or shelled, one layer deep in a shallow baking pan. Sprinkle salt over.
• Roast in a 350 degree F oven; 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts.
• Remove from heat just short of doneness desired, as peanuts continue to cook as they cool.

PEANUT AND SCALLION RELISH

Steps:

• Combine scallion, peanuts, cilantro, and brown sugar in a small bowl; season with salt and pepper. Use immediately. (Don't prepare this relish ahead of time-the cilantro will make the peanuts soggy.)

ROASTED RED PEPPER RELISH

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
• Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

HOMEMADE ROASTED PEANUT BUTTER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
• Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
• Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

ROASTED AND SALTED PEANUTS IN THE SHELL

Steps:

• Heat the water to boiling. I use our electric water boiler which holds 7 cups, so need to do it in two batches. In a large, 5-6 quart, heat safe container, dissolve the salt in the water. Add the peanuts, stirring so that everyone is submerged and coated with the brine. Take a plate or pie pan and set it on top of the floating peanuts to make sure they stay that way. Stir them once every hour over the next 5 hours.
• After 5-6 hours, pour off the water using a colander or strainer and rinse slightly. You'll be amazed at how much dirt has come off of them, but they are a natural product grown in the soil. And in my case, the produce market is somewhat "open air" and the bins are not covered, so the birds like to sort through them for loose nuts. You'll want to get the dirt off, but if you over rinse, you'll also remove too much of the salt.
• On two half-sheet pans, it might take more if you have smaller cooking sheets, place a baking cooling rack in side. I use ones that have both the vertical and horizontal wires. Divide the peanuts between the racks and allow them to dry. Depending on the relative humidity of the house, this could take the better part of 2-3 days. Stir occasionally. You might be able to speed this up with a food dehydrator or placing them in front of a fan.
• When the nuts are dry, remove the baking racks from the pans. Put the racks in the center of the oven and preheat to 350 degrees F. Roast for 25-30 minutes, stirring at the 15 minute mark. Check them at 25 and again at 30, depending on how roasted you like them. I have a smallish oven, so do them on two racks, and also switch racks at the 15 minute mark. The nuts roast best when they are in a single layer.
• If you want to roast them without salt, you must still wash the nuts, but as they are not soaked in the brine, they will take less time to dry out.
• If you wanted to make "hot" or spicy nuts, some liquid hot sauce into the brine would work, but I've not had that request, so can't tell you how much to use.
• This amount of brine could actually handle another pound of peanuts, but 2 pounds is about all we can eat in a reasonable amount of time.
• Also, 1/3 cup of peanuts, out of the shell is considered 1 serving. I have no idea how many peanuts in the shell would give you 1/3 cup!

ROASTED CARROTS WITH YAJI SPICE RELISH

Steps:

• Heat oven to 400 degrees. Toss the carrots with 2 tablespoons oil, and season lightly with salt. Spread in an even layer on 2 baking sheets and roast until vegetables are tender and caramelized in spots, about 40 minutes, rotating sheet pans once halfway through the cooking process.
• As the carrots roast, make the relish: Grate the ginger into a large bowl and add the sliced scallions. Zest 1 lemon over the bowl, and squeeze in the juice from 1½ lemons. (Reserve the other half for serving.) Stir to combine. Add the remaining 2 tablespoons oil. Stir in the roasted peanut oil (if using), the yaji spice, paprika and parsley. Stir to combine,then taste and adjust the seasoning if necessary.
• While the vegetables are still warm, gently toss in the large bowl to coat with the relish. Transfer to a platter, and scatter the toasted peanuts over the top. Serve with reserved lemon half, if you like.

DRY-ROASTED PEANUTS

Steps:

• Place a heavy skillet over medium heat. Add peanuts, and cook, stirring frequently, until golden brown all over. (If you notice any black patches on the nuts before they have turned golden brown, remove the pan from the heat; reduce the heat, then return the pan and continue.) Transfer peanuts to a large cutting board and coarsely chop. Cool completely, then store in an airtight container in a cool place.

ROASTED PEANUTS

Steps:

• Heat a large, heavy skillet over high heat and add the peanut oil. When very hot, add the peanuts and cook, shaking the pan, until they are lightly browned, about 4 minutes. (Lower the heat if they begin to scorch.) Immediately transfer the peanuts to paper towels to drain. Sprinkle with salt and serve warm or at room temperature as a condiment.