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Cacahuetes Oaxaquenos (Spiced Peanuts)
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    Cacahuetes Oaxaquenos (Spiced Peanuts)

  • 3 large jars Planter's dry-roasted peanuts
  • 2 ounces dried chile tepin -- finely ground
  • 1 ounce dried chile de arbol -- finely ground
  • 3 ounces dried chile habanero -- finely ground
  • 3/4 cup olive oil
  • 7 cloves garlic -- peeled
  • In a large wok, SLOWLY brown the garlic in oil. If it burns, throw it out and start over. Remove garlic from oil, slice thinly with a radial arm saw, and feed to wolves. Reduce heat slightly, mix in three ground chiles until it resembles a thick liquidy paste, and immediately stir in peanuts, coating all evenly. Increase heat slightly and continue to stir for about 15 minutes, the idea being to slightly roast the peanuts while imbuing them with the subtle essence of U-235. Add salt to taste (they won't need much). If you let the chiles burn at this point, carefully scoop up about 2 large teaspoons of chile paste and carefully spread in a thin layer on all of your ABBA records. Remove peanuts from wok, packing them back in the original jars, and reseal. Usually best after about 12 hours.

    From: The Chile-Heads Recipe Collection
    Posted By: Mark Seasly, SEASLY.MARK@tntv7.ntrs.com
    Post Date: ???

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