by Heather Schmitt-Gonzalez / Thursday, July 19, 2012
Cacahuates Oaxaqueños con Chile y Ajo (Oaxacan-Style Peanuts w/ Chile & Garlic)
The fourth of July from that year is one that sticks in my brain pretty insistently. I'm sure it had alot to do with the fact that everybody's was at mom's that year. My brother and sister. My other sister and her kids. Our whole crew plus mi suegro (father-in-law). I think a few friends of the family even happened by.
Days spent in the pool are happy days. I remember a Peanut Butter and ______ (fill in the blank: jam, honey, banana) assembly line. Picnic table benches soaked by bums directly out of the water. Cold lemonade.
And then the day wears on. Pool activities stay in full swing. Music blasts in the background and from the mouths of everyone. We're a very musical family. (As in, we love music...I'll leave it at that).
This leads to the cracking of cold beers. Sun-kissed skin and flip-flop clad feet. Bonfire as the sun fades. Heading over the the lake for fireworks. That was a good day. And those peanuts are still on my mind. Dare I say those were a big part of why I remember that day so fondly?
These aren't the same ones I made that day (I need to rummage through heavy boxes to find that recipe), but they are fairly close. And equally addicting. Why not make a big batch and bring them along next time you're spending a hot day relaxing around the pool with people you like. Or are related to.
- ~1 Tbs. olive oil
- 4-5 chiles de árbol, stemmed
- 8 fat garlic cloves, peeled
- 24 oz. toasted Spanish peanuts (the type w/ skin on)
- coarse salt
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.