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This recipe can be found at El Restaurante. 

Recipe and photo reprinted with permission from“Oaxaca: Home Cooking From the Heart of Mexico” by Bricia Lopez and the family behind LA’s Guelaguetza (abramsbooks.com)

Makes about 3 ½ cups

16 cloves garlic, peeled

1 lb. raw peanuts

5 chiles de arbol, stems removed

2 T. vegetable oil

1 ½ t. sea salt

Mexican limes, halved, for serving

Valentina hot sauce for extra heat (optional)

In a large pot over medium heat, combine all of the ingredients and stir well. Cook, stirring frequently, until peanuts and garlic are deeply but evenly toasted. This will take about 20 minutes. You’ll know the peanuts are done when they turn deeply golden brown. Wait until everything cools and serve with halved Mexican limes to squeeze over the top.