I should start this post apologizing for the lack of blog publishing but instead lets´focus on the bright side of life. Shall we?. Let´s talk about making and eating cacahuates enchilados (spicy peanuts) while sipping cervezas by the pool. So, yeah, let´s stay basic. This recipe is a simple one, like seriously simple but so delicious you will eat this by handfuls. It´s salty and spicy and so open for twists or additions in terms of chilies or spices. Hope you play along.
In my (mexican) family we tend to eat this during weekend´s parriladas (bbq) as a botana (finger food) to whet the appetite. I suggest to also pair them with long conversations over a lounge chair. They go terribly well with watermelon & coconut slushies, agua de horchata (cinammon rice milk) or Palomas.