spicy roasted peanuts
Summary
| Yield | |
|---|---|
| Source | antojitos - by barbara sibley and margarite malfy |
| Prep time | 15 minutes |
| Kind of Dish | snacks |
| Dietary Info | vegetarian vegan |
| Tags |
Description
cacahuates enchilados
Ingredients
| 1 | Pound | salted, roasted peanuts |
| 2 | limes (juice of) | |
| 2 | Tablespoon | kosher salt (or sea salt) |
| 2 | Tablespoon | paprika |
| 2 | Teaspoon | chili powder |
| 1⁄2 | Teaspoon | 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.
