Salt & Wind Travel

Chile Lime Mexican Peanuts

One of the most common bar snacks you’ll come across when you travel to Mexico is chile and lime peanuts known in the US as Mexican peanuts.

The most classic version of this recipe is from Oaxaca (and most of southern Mexico) and is made by tossing toasted peanuts together with oil, garlic, chiles, and salt. 

And, as you travel through Mexico you’ll see street vendors selling variations on that — some simply peanuts tossed with chile powder while others are glazed with sugar — to say nothing of the coated and fried peanuts known as cracker peanuts or cacahuates japoneses. Like so many Mexican recipes you’ll find variations upon variations upon variations. 

Our version of Mexican peanuts adds a bit of lime, a touch of sugar, and some sesame seeds for a not completely classic but completely delicious variation that’s at once spicy, garlicky, salty, and a touch sweet.

For a more proper sweet-salty glazed version, check out this roasted peanut recipe by our friend Kate of Hola Jalapeno

Chile Lime Mexican Peanuts With Cocktail
Chile Lime Mexican Peanuts

{Cacahuates Oaxaqueños} Chile And Lime Mexican Peanuts Recipe

One of the most classic bar snacks you'll come across when you travel to Mexico are chile and lime peanuts. This version is a twsit on the Oaxacan style peanuts but adds a bit of lime, a touch of sugar, and some sesame seeds.
5 from 3 votes
Prep Time 10 minutes
Total Time 20 minutes
Course Snack
Cuisine Mexican
Servings 12 servings
Calories 244 kcal


  • Zest of limes
  • 4 teaspoons toasted sesame seeds
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons granulated sugar or raw sugar
  • 2 tablespoons canola, grapeseed, or coconut oil
  • 6 to 8 dried chile de arbol
  • 6 medium garlic cloves halved lengthwise
  • 3 cups raw peanuts (or you can use roasted unsalted peanuts)


  • To Make The Chile Lime Peanuts Combine the lime zest, sesame seeds, salt, and sugar in a large heatproof (glass or metal) mixing bowl and stir until the sugar and salt are dissolved then set aside.
    Place the oil, dried chiles, and garlic cloves cut-side down in a large cast iron pan and heat over medium-low heat. Cook until the garlic is golden brown and everything is fragrant, about 5 minutes. 
    Zest of limes, 4 teaspoons toasted sesame seeds, 2 teaspoons kosher salt, 1 1/2 teaspoons granulated sugar, 2 tablespoons canola, grapeseed, or coconut oil, 6 to 8 dried chile de arbol, 6 medium garlic cloves
  • Remove the chile to the bowl with the sesame mixture then add the peanuts to the pan. Increase the heat to medium and cook, stirring constantly, until the peanuts are toasted and golden brown, 5 to 10 minutes. Turn the peanuts into the bowl with the lime mixture and use a couple of spoons to toss until the peanuts are really well covered. 
    Let the peanuts sit aside until they're just cool so the flavors are set, about 10 minutes.
    3 cups raw peanuts



Serving: 1cupCalories: 244kcalCarbohydrates: 9gProtein: 9gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.01gSodium: 390mgPotassium: 245mgFiber: 3gSugar: 2gVitamin A: 66IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword mexican bar snack, oaxacan snack, spiced peanuts
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