Best 3 Chile Lime Peanuts Recipes
**Savor the tantalizing flavors of Chile Lime Peanuts, a symphony of taste that will awaken your senses.**
Embark on a culinary journey to create these delectable snacks, ranging from classic Chile Lime Peanuts to variations infused with Chipotle, Tajín, and Sweet and Spicy flavors. Each recipe offers a unique twist on the beloved combination of chiles, lime, and peanuts, ensuring an explosion of flavors in every bite. Whether you prefer the traditional tang or crave a hint of smokiness, sweetness, or a fiery kick, these Chile Lime Peanut recipes have something for every palate. Get ready to elevate your snacking game and satisfy your cravings with these irresistible treats.
POMELO SALAD WITH CHILE, LIME, PEANUTS, AND COCONUT
Provided by Kris Yenbamroong
Categories Salad Citrus Side Grapefruit Peanut Spring Summer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed.
- Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.
- Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt.
- Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt.
- Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.
CHILE-LIME PEANUTS
A traditional Oaxacan bar snack, these lime- and chile-flavored peanuts are typically deep-fried in pork fat. The folks at Chow lightened them up by roasting them in the oven for a quick and easy snack without sacrificing any flavor. Try them out at your next cocktail party, and don't be put off by the amount of garlic-roasting sweetens and mellows it.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 30m
Yield 15 snack sized servings
Number Of Ingredients 7
Steps:
- Heat the oven to 400°F and arrange the rack in the middle. Toss together peanuts, garlic, peanut oil, and chiles until evenly coated.
- Spread ingredients out on a baking sheet in a single layer and roast, shaking and stirring halfway through the cooking time, until nuts are toasted and beginning to crack open, about 25 minutes.
- Remove from the oven and transfer to a large, heatproof bowl. Toss with lime zest, salt, and sugar, and serve.
Nutrition Facts : Calories 401.2, Fat 35.2, SaturatedFat 5, Sodium 476.7, Carbohydrate 12.2, Fiber 5.2, Sugar 3.6, Protein 15.9
POMELO SALAD WITH CHILE, LIME, PEANUTS & COCONUT RECIPE
Provided by LeeV
Number Of Ingredients 13
Steps:
- Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl. Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt. Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt. Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.
Tips:
- For the best results, use fresh limes and chile peppers. The zest and juice of the limes, along with the heat of the chile peppers, give these peanuts their signature flavor.
- If you don't have any cayenne pepper on hand, you can substitute another type of chili pepper, such as paprika or ancho chili powder. However, be sure to adjust the amount you use to taste, as different chili peppers have different levels of heat.
- Be careful not to overcook the peanuts. They should be roasted until they are golden brown and fragrant, but not so long that they become dry and crumbly.
- These peanuts are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months.
Conclusion:
These chile lime peanuts are a delicious and easy-to-make snack that is perfect for parties, potlucks, or just enjoying on your own. They are also a great way to add some extra flavor and crunch to your favorite dishes, such as salads, stir-fries, and tacos. So next time you're looking for a tasty and healthy snack, give these chile lime peanuts a try!
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