Oaxacan Peanuts

These nuts improve with standing. The first time I put several in my mouth, I was left with a three alarm fire for hours! I've calmed these down quite a bit. This recipe was adapted from a 1972 Sunset cookbook.

• Ready In: 25 mins
• Yields: 2 lbs

Ingredients

• 20  serrano chilies, dried (about 1 inch long)
• 4  garlic cloves, finely minced (or pressed)
• 3  garlic cloves, peeled whole
• 2  tablespoons olive oil
• 2  lbs  virgina salted peanuts, blanched
• 1  teaspoon kosher salt
• 1  teaspoon chili powder

Directions

1. Heat chiles, minced garlic, and olive oil in a heavy pan for 1 minute. Stir so the chiles won't scorch.
2. Mix in the peanuts and stir over medium heat, or spread on a cooky sheet and bake in a 350 degree oven for 5 minutes or until slightly brown.
3. Sprinkle with kosher salt and chile powder.
4. Mix well and store in a covered jar or tin along with the whole garlic cloves, at least a day before serving.