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Title: Cacahuetes Oaxaquenos
Categories: Fruit Appetizer Hot
Yield: 4 Servings
| 3 | lg | Jars Planter's dry-roasted |
| Peanuts | ||
| 2 | oz | Finely ground dried chile |
| Tepin | ||
| 1 | oz | Finely ground dried chile de |
| Arbol | ||
| 3 | oz | Finely ground dried chile |
| Habanero | ||
| 3/4 | c | Olive oil |
| 7 | Cloves peeled garlic |
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.
"It's the PEEEEEEAAAAA-nuttiest"
Make sure to warn the uninitiated not to rub their eyes and other prized possessions after snackin'.
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