In Mexico you can buy roasted peanuts in little sacks, many of them already seasoned with lime, and garlic. My favorite thing to do is to cover them with fresh lime juice and picante sauce (hot sauce.) The scorched peanut skins soak up all the juice, and spice and cling to the nuts holding in all the flavor. They, of course, go wonderfully with cold beer, but also would work well as an appetizer, or accompanying a salad or entree. Here is my attempt to recreate this zesty snack.Mexican Style Chile and Lime Peanuts
2 cups of raw peanuts (with skins)
2 limes
1-2 Chilies (or more to your taste)
1/2 teaspoon olive oil
handful of fresh mint chopped
salt
- In a large skillet toast peanuts and Chile over a med-high heat, tossing continually so not to burn. 5-8 min.
- Turn the flame on low and add olive oil and salt. Toss nuts around until evenly coated in oil and salt.
- Turn off flame and remove Chilies. Squeeze lime juice over nuts and stir as the juice evaporates, scraping the bottom of the pan.
- Chop roasted Chilies until very fine.
- Place peanuts in a decorative bowl and mix in mint and Chilies.
