Red Chile Peanuts and Green Chile Peanuts

During the hot days of August—especially during these Covid-19 times—a cooling summer drink may shorten these long days, especially when accompanied by a morsel as tasty as Chile Peanuts, either Red or Green.  This recipe has been in my file for a long time, that is, the recipe for Red Chile Peanuts.  As I remade it, I thought “Why not Green?” and suggested, in my first draft, that my EnJoy readers experiment with this and let me know the results.  Daughter Lisa, visiting with me, suggested I experiment with Green, and so I did.  Here is my result along with the tried-and-true Red version.
Food Styling and Photography by Lisa M. Joy

GREEN CHILE PEANUTS
Here is my green chile version of this nummy peanut recipe.  The only difference from the red chile version is the substitution of adobo seasoning for the paprika and green chile powder for the cayenne pepper.

2-1/2 tablespoons
   fresh lime juice

2 tablespoons olive oil

1 tablespoon
   adobo seasoning

2 teaspoons sea salt

1 teaspoon
   green chile powder

​Preheat oven to 250 degrees F. 
Whisk together all ingredients except peanuts.

​Stir in peanuts and coat evenly.

​Spread coated peanuts in a large shallow rimmed baking pan (lined with foil to save scrubbing when washing).

​Bake until coating is dry and fragrant, about 30 minutes.

​Cool completely before serving.

​4 cups unsalted
   dry-roasted peanuts
   (about 17 ounces)

(Can be stored for three weeks and reheated to crisp.)

EnJOY

RED CHILE PEANUTS
These chile-flavored peanuts make a delicious accompaniment to a cool summer drink or to a margarita anytime.  This easy recipe, from the May 2008 issue of Gourmet magazine, is from Roberto Santibanez, Sazon Cooking School, San Miguel de Allende, Mexico.

2-1/2 tablespoons
   fresh lime juice

​Preheat oven to 250 degrees F.
Whisk together all ingredients except peanuts.

2 tablespoons olive oil

​Stir in peanuts and coat evenly.

1 tablespoon paprika
   (sweet, not hot)

​Spread coated peanuts in a large shallow rimmed baking pan (lined with foil to save scrubbing when washing).

2 teaspoons sea salt

​Bake until coating is dry and fragrant, about 30 minutes.

1 teaspoon cayenne pepper

​Cool completely before serving.

​4 cups unsalted
   dry-roasted peanuts
   (about 17 ounces)

​(Can be stored for three weeks and reheated to crisp.)

EnJOY