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- 1 head of garlic
- 1 cup of peanuts
- 2 tbsp chili powder
- 1 tbsp cumin seeds
- 1 tbsp salt
- Roast the peanuts in a pan on the stove over medium heat until they are just starting to blacken. It takes about 5 minutes. No need to put oil or anything.
- While the peanuts are cooling down, peel the garlic.
- Throw everything (the roasted peanuts, the peeled garlic, the chili powder, the cumin seeds and the salt) in a food processor. Pulse and finely chop the mixture.
- Store in an airtight container in the fridge for up to 3 months.