Doing some tailgating or hosting a party? Try this Mexican peanut snack recipe.

Botana de cacahuates Oaxaque?os is the Mexican name for a snack of peanuts made the way they like them in Oaxaca, a state in Southern Mexico.

If you stop at a bar for a drink in Oaxaca (maybe one of the smoky local Mezcal specialties), you're likely to get a bowl of red-skin peanuts sautéed in oil with soft cloves of garlic still in the paper, dried red chiles, plenty of salt and a hefty squeeze of lime. The flavors blend wonderfully and are quite unlike any other peanut snack you've had.

We've come up with an authentic rendition that's easy to prepare at home. Traditionally, this peanut dish would have been toasted in lard, but these days oil is more often used and offers a nicer texture when the nuts are brought down to room temperature.

We also substitute the hot arbol chiles used in Mexico with small pieces of guajillo chili, so we can add lots and lots for flavor without flaming more sensitive diners. If you like it hot, use all or part dried red arbol or cayenne chiles.

We thought this would be a great time to share the recipe with football season and tailgating beginning soon. These spicy, flavorful nuts make great party fare and are enjoyed by munchers everywhere.

Mexican Peanuts with Garlic and Chile (Cacahuates Oaxaque?os)

Makes 4 cups

INGREDIENTS

• 3 tablespoons olive oil

• 1/2 cup small garlic cloves, cleaned but still in the papers

• 1/2 cup dry guajillo chile pieces, seeds and stems removed

• 3 cups redskin peanuts

• salt to taste

• 1 tablespoon fresh lime juice

DIRECTIONS

1. Heat the oil in a wide skillet and add the garlic. Cover and saute, stirring often, over medium heat until the cloves are golden and soft. Add the chile and peanuts, and continue to stir and toast until the chile is crisp and the peanuts are golden and fragrant, about 15 minutes. Don't let the garlic burn.

2. Sprinkle the nut mixture liberally with salt and pour over the lime juice, stirring well. Continue to stir over medium heat until the lime juice has completely evaporated and the skillet and nuts are dry.

3. Check for salt and permit to cool completely before eating.

This article originally appeared on Evansville Courier & Press: Recipe for Mexican peanut snack