CHILE-SPICED PEANUTS

(Cacahuetes en Chile)

Working at my parents’ Mexican market, I had the opportunity to try every manner of cookies, candies, and snacks. Although I love the sweet milk dulces, one of my all-time favorite snacks is spicy peanuts. The salty, tangy, spicy combination was a joy to eat and just the thought of them makes my mouth water. These chile peanuts can be found in bars all over Mexico, where smart owners keep them out to keep their customers reaching for their beer and margaritas.

MAKES 4 CUPS

1 tablespoon olive oil

4 cups (1 pound) shelled unsalted, roasted peanuts

2 rounded tablespoons chili powder or pure ground chipotle

2 teaspoons salt

2 tablespoons freshly squeezed lime juice

In a large skillet, heat the oil over medium heat. Add the peanuts and toss occasionally until lightly toasted, 3 to 4 minutes. Turn off the heat (the peanuts will continue to cook in the hot pan). Add the chili powder and salt and toss until the peanuts are well coated.

Squeeze in the lime juice and toss just before serving.

NOTE: Let the peanuts cool completely and store in an airtight container in the refrigerator for up to a couple of weeks.