spicy roasted peanuts
Summary
| Yield | |
|---|---|
| Source | antojitos - by barbara sibley and margarite malfy |
| Prep Time | 15 minutes |
| Kind of Dish | snacks |
| Dietary Info | vegetarian |
Description
cacahuates enchilados
Ingredients
- 1 lb salted, roasted peanuts
- 2 limes (juice of)
- 2 T kosher salt (or sea salt)
- 2 T paprika
- 2 t chili powder
- 1⁄2 t cumin
Instructions
Spread the peanuts in a single layer in a large saute pan and cook over low heat for 1 to 2 minutes, stirring frequently.
Add lime juice and mix. While the peanuts are still damp from the juice, add the dry ingredients. Toss well.
Put peanuts in a bowl and let them cool completely.
Basta!
Notes
They'll keep for a week at room temperature if you put them in an airtight container.
