When drinking around Oaxaca’s old cantinas and bars, there will always be a bowl of these ultra-savory peanuts around to snack on and make you crave even more micheladas. They’re garlicky, spicy, and just salty enough to turn into the perfect drinking snack when you squeeze a little lime juice over them. They’re great to have on hand in case any unexpected guests come over, too, though chances are you’ll probably finish them before they even arrive. For extra heat, add a bit of Valentina hot sauce on top, the preferred hot sauce for Mexican drinking snacks.
In a large pot over medium heat, combine all of the ingredients and stir well. Cook, stirring frequently, until the peanuts and garlic are deeply but evenly toasted. This will take about 20 minutes. You’ll know the peanuts are done when they turn deeply golden brown.
Wait until everything cools and serve with halved Mexican limes to squeeze over the top.
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