Recipe - Cacahuetes Oaxaquenos

3 Jars (large) Planter's
dryroasted peanuts
2 ounce Finely ground dried chile
Yepin
1 ounce Finely ground dried chile de
Arbol
3 ounce Finely ground dried chile
Habanero
Three fourths cup Olive oil
7 Cloves garlic; peeled

"Mark Seasly SEASLY.MARK@tntv7.ntrs.com 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 U235. 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.

++

| Make sure to warn the uninitiated not to rub their |

| eyes and other prized possessions after snackin' |

++

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.