Chile Lime Peanuts
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
From Serious Eats
1/4 cup freshly squeezed lime juice (about 2-3 limes)
zest from one large lime
2 Tbsp. ancho chili powder*
1 Tbsp. kosher salt
2 tsp. sugar
3/4 tsp. cayenne pepper
4 cups shelled unsalted peanuts
Preheat the oven to 250º. In a large bowl, whisk together all the ingredients except the peanuts until combined. Stir in the peanuts until evenly coated. Scrape nuts onto a large rimmed baking sheet and bake until fragrant and beginning to darken, about 25 minutes, stirring once or twice during baking.
*To make ancho chile powder: grind a dried ancho chile in a coffee or spice grinder till a fine powder.