"Long ago a friend gave me this recipe, which my children just loved," says Sheila Thompson. "They are grown now, but the recipe is still popular."
3 tablespoons olive oil
16 small dried hot chiles
2 cloves garlic, pressed
24 ounces dry-roasted peanuts
1 teaspoon salt or less, optional
1 teaspoon chili powder
Heat olive oil in skillet. Add chiles and garlic. Saute 1 to 2 minutes, stirring constantly to avoid scorching. Stir in peanuts and transfer to foil-lined baking sheet. Bake at 350 degrees 5 to 8 minutes. Sprinkle with salt and chili powder. Mix well. Cool. Transfer to glass jars, cover and let mellow at room temperature about 24 hours.
After 2 days, remove peppers since they get hotter with time. Makes 5 cups.
Note: For longer storage, keep in freezer or refrigerator up to 3 months.