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One of my strongest food memories of summer as a kid involve peanuts. The kind I grew up eating were simple, but really tasty. Salt, Cayenne-based seasoning. Spicy and delicious! Most of the cooking around our house was my mother’s purview, but a few things belonged solely to my father. At least in my mind. They tended to be really spicy things, something that involved a lot of tinkering, borderline obsessive attention to the spice level. Is it any wonder all my favorite foods make other people sweat?
I decided I wanted to play with some Asian flavors on this batch. Something warm and tangy with a little bit of heat. Absolute success! I had to remind myself that eating something besides peanuts for dinner was probably a good idea.
Sriracha-Lime Boiled Peanuts
- 1lb raw peanuts, in shells
- 8oz soy sauce
- 1/4 cup lime juice
- 1/4 cup sriracha chili sauce (Feel free to increase this as much as you like)
- 1 inch knob of fresh ginger, peeled and sliced
- handful of fresh cilantro leaves
- 2Tbsp rice vinegar
As far as recipes go, this one is pretty darn simple. Grab the biggest pot you’ve got on hand and toss in your peanuts. Fill with water, add all your other ingredients. Bring to a boil, then turn it down to a gentle simmer. Keep an eye on your water level and periodically pop out a peanut, unshell and taste. Adjust the seasonings to suit your taste, enjoy the smell as you come to check on it. These are definitely the most fragrant peanuts I’ve ever made. You’ll know yours are done when the shells are pliable and the nuts inside are soft and flavorful. (Mine took about six hours?)
When they’re done, place a generous serving in a bowl and toss with red pepper flakes and another small handful of cilantro leaves. If you have any left over, some people drain theirs and store them in the refrigerator that way, I prefer to store them in some of the cooking liquid. They taste even better the next day that way!
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