Best Chile Peanuts Recipes

CUCUMBER SALAD WITH ROASTED PEANUTS AND CHILE

Steps:

• Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
• Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
• In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
• To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.

MEXICAN CHOCOLATE GLAZED DOUGHNUTS WITH RED CHILE PEANUTS

Steps:

• For the Mexican chocolate glaze: Combine the cream, chile de arbol, cinnamon sticks and star anise in a medium saucepan and bring to a simmer over low heat. Set aside and let infuse for 30 minutes. Remove the spices, return to low heat and bring to a simmer.
• Put the chocolate in a medium bowl, pour the warm cream over and let sit for 30 seconds. Add the corn syrup and vanilla and whisk until smooth. Let cool at room temperature until thick enough to dip.
• For the red chile peanuts: Combine the peanuts, ancho chile, chile de arbol and cinnamon on a cutting board and chop finely to incorporate. Toss in the brown sugar and spread the mixture in a shallow bowl.
• Dip the tops of the plain doughnuts into the chocolate glaze and sprinkle with the chile peanuts. Dust with confectioners' sugar for additional garnish.
• Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt. Pour into a large bowl and let cool slightly.
• While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring. Let stand for 5 minutes.
• Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs. Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough. Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky. Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours.
• Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick. Cut out rounds with a 2-inch cutter. To make ring shapes, cut out doughnut holes with a 1-inch cutter. Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
• While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer. Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain.
• Yield: 16 doughnuts

SKILLET-ROASTED BRUSSELS SPROUTS W/CHILE, PEANUTS AND MINT-ATK

Steps:

• Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
• Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine chile, lime juice, fish sauce and 1/4 teaspoon salt in small bowl.
• Off heat, add chile mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with peanuts and mint, and serve.

CHILE-LIME PEANUTS

Steps:

• Melt butter in a large skillet over medium heat. Add chiles and lime zest. Cook, stirring, 15 seconds. Add peanuts, sugar, and salt. Cook, stirring, until glossy and fragrant, about 4 minutes; let them cool to room temperature.

POMELO SALAD WITH PEANUTS, MINT, AND CHILE

Steps:

• Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
• Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
• Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
• Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

CARROT-GINGER SOUP WITH CHILE BUTTER AND ROASTED PEANUTS

Steps:

• For chile butter:
• Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.
• For soup:
• Melt 2 tablespoons butter in large pot over medium-high heat. Add carrots, onion, potato, and ginger; sprinkle with salt and sauté until vegetables are slightly softened but not brown, stirring often, about 10 minutes. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are soft, about 20 minutes. Cool slightly, then puree in batches in blender until smooth. Return soup to same pot; if desired, add more broth by 1/4 cupfuls to thin soup. Bring to simmer. Season with salt and black pepper.
• Ladle soup into bowls. Top with small spoonful of chile butter; sprinkle with nuts.

POMELO SALAD WITH CHILE, LIME, PEANUTS, AND COCONUT

Steps:

• Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed.
• Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.
• Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt.
• Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt.
• Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.

CHILE-LIME PEANUTS

Steps:

• Heat the oven to 400°F and arrange the rack in the middle. Toss together peanuts, garlic, peanut oil, and chiles until evenly coated.
• Spread ingredients out on a baking sheet in a single layer and roast, shaking and stirring halfway through the cooking time, until nuts are toasted and beginning to crack open, about 25 minutes.
• Remove from the oven and transfer to a large, heatproof bowl. Toss with lime zest, salt, and sugar, and serve.

ZUCCHINI RIBBON SALAD WITH LIME JUICE, RED CHILE AND PEANUTS

Steps:

• Trim the stem end off of the zucchini. Using a mandoline, thinly shave the zucchini from pole to pole into beautiful long ribbons.
• In a small bowl, whisk together the lime juice, chile, brown sugar, fish sauce and garlic.
• Set a small skillet over high heat. Add the peanuts and toast until they begin to char, about 5 minutes. Remove them from the heat, and finely chop.
• Toss the zucchini with the dressing, tomatoes and cilantro. Sprinkle with the peanuts. Taste for seasoning (it may need a touch more salt) and serve immediately.

POMELO SALAD WITH CHILE, LIME, PEANUTS, AND COCONUT

Steps:

• Preparation Whisk palm sugar and 1 Tbsp. water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl. Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt. Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt. Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots. Recipe by Kris Yenbamroong Photograph by Austin Bush

BOILED PEANUTS WITH CHILE SALT

Steps:

• Combine peanuts, kosher salt, and 1 Tbsp. coriander seeds in a medium saucepan. Pour in water to cover and stir to combine. Let peanuts sit in brine, stirring here and there, 3 hours.
• Bring peanut mixture to a boil over medium-high heat. Reduce heat, partially cover pan, and simmer, adding more water as needed to keep peanuts covered, until peanuts are tender with no crunch left at all, 2 hours if fresh, 4-4½ hours if raw. Drain; let cool.
• Meanwhile, lightly crush remaining 1 Tbsp. coriander seeds with a mortar and pestle (or gather on a cutting board and crush with a skillet). Mix in a small bowl with sea salt and chile powder.
• Transfer peanuts to a bowl and toss with about three-fourths of spice mixture. Serve peanuts with remaining spice mixture alongside for sprinkling over.

POMELO SALAD WITH CHILE, LIME, PEANUTS & COCONUT RECIPE

Steps:

• Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl. Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt. Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt. Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.

STEAKHOUSE SALAD WITH RED CHILE DRESSING AND PEANUTS RECIPE

Steps:

• Whisk garlic, vinegar, mirin, gochujang, and soy sauce in a medium bowl. Whisk in 1/2 cup oil; season with salt and pepper.
• Lightly score steak; season with salt and pepper. Place in a resealable plastic bag with half of dressing. Seal bag and turn to coat. Chill at least 1 hour. Set aside remaining dressing for serving.
• Very thinly slice a few sugar snap peas on a diagonal; set aside. Cook remaining peas in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water and chill until cold, about 4 minutes. Drain, pat dry, and cut in half on a diagonal.
• Prepare grill for medium-high heat; lightly oil grates. Remove steak from marinade and grill, turning twice, until medium-rare and lightly charred, 8-10 minutes. Transfer to a cutting board and let rest 10 minutes before thinly slicing against the grain.
• Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium. Cook peanuts, tossing, until golden brown and shiny, about 3 minutes. Transfer to a small bowl with a slotted spoon and add gochugaru; season with salt. Let cool.
• Place peanuts in a resealable plastic bag and seal, pressing out air. Pound with a rolling pin to coarsely crush.
• Arrange lettuce on a platter; season with salt and pepper and drizzle with half of reserved dressing. Top with steak, cooked peas, cucumbers, and radishes. Drizzle with remaining dressing and top with peanuts, scallions, and raw peas.

CHILE PEANUTS

Steps:

• Preheat oven to 250°F with rack in middle.
• Whisk together lime juice, oil, paprika, sea salt, and cayenne. Stir in peanuts to coat evenly.
• Spread peanuts in a large shallow baking pan and bake until coating is dry and fragrant, about 30 minutes. Cool completely before serving.