Hot Peanuts (Cacahuates con Chile) 1/2 cup vegetable oil 1/4 cup pequín chiles 8 cloves garlic, peeled 2 cups raw Spanish peanuts, shelled Place the oil, chiles and garlic in a small saucepan and warm over low heat for 3 minutes. Do not allow the mixture to come to the simmering point. Blend the mixture for 2 minutes and let it stand for 1 hour. Blend again for 1 minute, then strain the mixture into a small container. Toss the peanuts with 2 teaspoons of the flavored oil until they are well coated; place them in a large cast iron skillet. Place the skillet with the peanuts into an oven preheated to 300 degrees F and roast them, stirring every 5 minutes, for a total of about 30 minutes. Remove the skillet from the oven and allow to cool for 30 minutes. Salt peanuts to taste, then serve.