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