Chile-garlic Peanuts and Jicama Snack

Chile-garlic Peanuts

I mades a traditional Oaxacan bar snack, Chile-garlic peanuts and, to cool the down, Jicama snacks.


One whole garlic bulb
A pound of raw peanuts* with skin
2 hot red chilies
One teaspoon of coarse sea salt
One lime – Grated zest and juice
A quarter cup of peanut oil


  1. Trim the root end of the garlic bulb and separate the cloves.
  2. Heat the oil in a frying pan almost to smoking point (I used a wok), turn the heat to low.
  3. Add the peanuts, garlic and chilies.
  4. Shake, rattle and roll the pan to cook the peanuts. Cook for about 10 minutes, until the peanuts are cooked. The peanuts burn very easily and nothing tastes worst than burnt peanuts, so keep an eye on the pan. Avoid mult-tasking otherwise you’ll have to throw out the burnt offerings.
  5. Add the lime juice and zest to the mix and give it another good shake. You’ll hear sizzling and popping as the juice hits the hot peanuts.
  6. Sprinkle the coarse sea salt and toss.
  7. Pour into a serving bowl and see them disappear. You will wish you had quadrupled the ingredients!
  • I didn’t known there were different types of peanuts. I bought the first peanuts I saw in the store which were American peanuts. In Oaxaca, they use the short, round peanuts known as Spanish peanuts.
  • The whole chilies will be burnt so I suggest removing them and adding a couple just for the garnish. Or, if you like hot spicy peanuts, sprinkle some chili flakes over the peanuts and toss them together.

Garlicky, spicy, sour peanuts. Absolutely delicious and addictive! Make double the amount. You’ll have everyone clamouring for more.

Mexican jicama snack


One jicama
Juice of 2 limes
One tablespoon of red pepper flakes


  1. Peel the jicama and cut into match sticks. Serve them raw or blanched.
  2. Put in a bowl.
  3. Mix the lime juice and cayenne pepper.
  4. Pour the dressing over the jicama and toss to coat.
  5. Serve as finger food.

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