1 dried onza chile
1 tsp kosher salt
juice of one lime
1/2 skinned raw peanuts
8 small cloves of garlic peeled
1 tbsp dried whole pequin chiles
Toast the onza chile in a nonstick skillet over low heat. Remove and throw away the stem and then grind the chile and salt together with a mortar and pestle. Add lime juice to chile mixture and set aside.
Toast peanuts and garlic cloves together in a skillet over low heat for about 5 minutes. Shake the skillet to keep the ingredients from burning. Add pequin chiles and toast for 1 minute longer.
Transfer to a dish and drizzle chile-lime mixture over the peanuts.
Serve warm. Makes 4-8 servings