David Hammond wrote:Slow roasting garlic slices in the oven worked very well -- they're not moist at all, and their flavor is concentrated. Chiles could have used a little more oven time, but were also crunchy.
[snip]
I liked the results here...but there's something missing.

I wonder if your oil wasn't sufficiently infused with the garlic and chile?

JSM wrote:David, thanks for the memories. I had these in Oaxaca years ago and had completely forgotten about them. After reading this thread I was on a mission!
12 oz container of red skin Virginia peanuts
5 cloves garlic slivered
6 or so chili de arbol broken up
Sauteed the chili and garlic in olive oil until the garlic was golden brown added the peanuts and kept everything moving for a few more minutes.
Spread everything out on a cookie sheet and gave it a liberal dusting of chili powder an fresh ground sea salt.
Put them out at a July 4 gathering and watched them evaporate.
The next batch may get a tryout with http://www.picodegallo.net which also comes in limon.
Yo soy Johnny Cacahuates!

Hey John, good to hear from you. You apparently used a reasonable amount of chiles -- I used way too many, and even one was too much to eat. Next time, I'm thinking I might use more like 6, as you did, and maybe seed and chop them roughly.

As my daughter Josie mentioned, "There are really just two tastes here: peanut and garlic."

The chile is too intense to eat straight and the flavor did not "rub off" on the other ingredients to the extent I'd hoped it would. I felt my version needed something...maybe some chili powder would help -- thanks for the thought.

Did you notice any acid or sweet in yours David?

I may add lime zest, piloncillo, and more chili to my next batch. I suppose that may be heading into territory other than what was intended here. Still sounds good.

jvalentino wrote:Did you notice any acid or sweet in yours David?

I may add lime zest, piloncillo, and more chili to my next batch. I suppose that may be heading into territory other than what was intended here. Still sounds good.

I didn't add any lime, but I thought that was a good rec and will definitely try.

Pilconcillo is not a bad idea at all.

I ground up some of my mixture and had it over beef fried rice; it proved highly complementary.

The chile is too intense to eat straight and the flavor did not "rub off" on the other ingredients to the extent I'd hoped it would.

I found that adding chili powder to the mix gave it a bit more depth. The Arbol doesn't seem to ad much to the flavor profile unless eaten directly.

JSM wrote:

The chile is too intense to eat straight and the flavor did not "rub off" on the other ingredients to the extent I'd hoped it would.

I found that adding chili powder to the mix gave it a bit more depth. The Arbol doesn't seem to ad much to the flavor profile unless eaten directly.

I'm wondering if I shred the chile if that might help disperse the flavor better. Either way, I'm adding chili powder next time, too.

Some say bastardizing, some say springboarding but this thread inspired me. I subbed honey roasted peanuts and chipotle powder and made these for a party today. Finished w lime zest they came out pretty tasty.

Chipotle honey roasted garlic and lime Oaxacan peanuts. Guy Fieri eat your heart out...or steal this recipe for your NY resto.