Chile Peanuts

Recipe is from the article "Deep Roots" by Wendell Brock, which appeared in the August/September 2005 issue of Saveur magazine. Used with author's permission.

Makes 2 cups

Sip tequila with this fiery Mexican bar snack and then temper the flavor - of both - by sucking on wedges of lime. This recipe is an adaptation of one in Diana Kennedy's The Essential Cuisines of Mexico (Clarkson Potter, 2000).

1. Heat 2 tablespoons peanut oil or vegetable oil in a large skillet over medium heat. Add 2 cups shelled raw peanuts, skinned, and 10 cloves garlic and cook, stirring constantly, for 4-5 minutes.

2. Reduce heat to medium-low, add 2 to 3 teaspoons chile powder, such as piquín, árbol, or cayenne, and 2 teaspoons salt and cook, stirring occasionally, for 1 to 2 minutes more.

3. Transfer to a tray; let cool completely. Remove and discard garlic, if you like.

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