1. For the Chile Powder:
Heat a griddle or heavy skillet over medium
heat. Toast the chile pieces, pressing them
flat for a few moments, then flipping them
over and pressing again. The chiles should
noticeably change color, give off a nice fragrance
and blister slightly. Remove from the skillet
and allow to cool. They become nearly crisp
after they cool.
|
| 2.
Place the cooled chiles and salt in a spice grinder
and pulverize, working in batches as necessary.
Taste the powder. If it is too mild for your taste
(this appetizer should be spicy), add a little
chile de arbol or ground cayenne pepper. You should
end up with about 2 tablespoons of the salted
chile powder. |
| 3.
For the Peanuts: Heat the oil over medium-low
in a medium-size skillet. Add the garlic and cook
slowly until golden, pressing on the garlic from
time to time with the back of a spatula. Approximately
5 minutes. |
| 4.
Remove the garlic with a slotted spoon and discard.
Increase the heat to medium. Add the peanuts and
stir frequently for 5 to 7 minutes until they
are toasted through. Break one open to check.
|
| 5.
Pour peanuts into a heatproof colander set over
a bowl. Allow them to drain and cool for several
minutes, then scoop them into a separate bowl. |
| 6.
Sprinkle the chile-salt mixture over the peanuts
and toss well. Add additional salt if desired.
|
| 7.
When the peanuts are completely cool, store in
an airtight container at room temperature. |
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