Served as a bar snack / nibbles
Preparation: 10 minutes. Cooking: 10 minutes.
I adapted this spicy Mexican peanut bar snack to contain whole dried Piquin chiles that can deliver a Russian Roulette style spicy surprise. The recipe uses economy brand peanuts and then dresses them up to make a very special snack that gets gobbled up whenever I make it.
- 200g economy brand roasted peanuts. These are almost always salted but you can use unsalted and add salt to taste.
- 25g pumpkin seeds and/or sunflower seeds
- 1 tbsp chile powder. I used a half and half mix of ancho chile powder and piquins ground up in the food processor.
- Whole dried Piquin chiles to taste (these are like hot stealth bombs so go carefully)
- 1 tbsp olive oil.
- Salt to taste (only if using unsalted peanuts)
- Juice of half a lime
- Preheat a wok or sauté pan on the hob on a medium heat.
- Add the olive oil and allow it to heat.
- Add the peanuts and seeds and stir occasionally for 5 minutes to roast them.
- Lower the heat in the pan and add the chile powder and whole dried Piquin chiles. Stir well to coat the nuts and seeds with the spices.
- Add the lime juice and (optional) salt to the pan and stir to combine.
- Turn the heat to a minimum (if using a heavy pan you can turn the heat off) and stir occasionally for 3 minutes.
- Spoon the spicy Mexican peanuts into a bowl and allow to cool slightly before serving.