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.
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.
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