Oaxacan Peanuts Chef Janos Wilder Owner, DOWNTOWN Kitchen + Cocktails and The Carriage House Pairs well with the Bonnie's Bee Cocktail listed on page 12 Ingredients · Vegetable oil to coat · 5 Lbs raw Spanish peanuts with the skins on · 3 Heads garlic, broken into cloves, unpeeled · 4 Tbsp chile pequin or other tiny chilies · Kosher salt · Lime wedges Pre-heat oven to 350 degrees. Heat the oil over medium high heat in a large sauté pan. Add the peanuts, garlic, and chiles. Cook, stirring constantly for about 10-12 minutes until the peanut skins have darkened. Place in a 350 degree oven, and roast the nuts until they are thoroughly roasted and crunchy. Add the salt and mix thoroughly. Garnish with a lime wedge and serve warm.
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