Cacahuates Con Chile (Spicy Peanuts)

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.

Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.

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2 Tbsp. vegetable oil
2 cups raw or roasted peanuts, shelled and with skins removed
1-1 1/2 tsp. Chimayo (New Mexican) chile powder
1/2 tsp. salt


Heat the oil in a large skillet over medium heat and add the peanuts. Cook them while stirring for about 2 minutes. Drain the peanuts onto paper towels, then place them in a bowl and add the chile powder and salt. Toss well to combine.

Yields 4 servings.

Recipe from Latina Magazine.