Cacahuates con Chile y Limón
6 cloves garlic (either the tiny ones whole or big ones, coarsely chopped)
1 1/2 lb peanuts, unsalted and roasted, about 4 3/4 cups
3 T oil
5 whole dried chile de arbol or other small dried red chile
In a cast iron skillet on medium high heat, add oil and toast garlic pieces until golden, taking care not to burn. Remove the garlic and add the peanuts. Roast until golden, turning them over frequently to prevent scorching. Break the chiles over the nuts, add the garlic and salt, toss ingredients around until the chile gets a little toasted. Remove mixture and let cool. Taste for salt. Squirt some lime juice over and serve.