Chile Peanut and Pumpkin Seed Snack Mix

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

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Ingredients

  • 1 cup raw peanuts
  • 1 cup raw pumpkin seeds (pepitas)
  • 2 tablespoons vegetable oil
  • 2 tablespoons crushed chiles de árbol
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon kosher salt

Preparation

Toss 1 cup raw peanuts and 1 cup raw pumpkin seeds (pepitas) with 2 tablespoons vegetable oil, 2 tablespoons crushed chiles de árbol or 1/2 teaspoon cayenne pepper, and 1 tablespoon kosher salt to coat. Toast on a baking sheet in a 400° oven, tossing often, until golden brown, 5–7 minutes. Let cool.

Do ahead: Mix can be made 1 week ahead. Store airtight at room temperature. Makes about 2 cups.

 

From Bon Appetit, August 2014