Oaxacan-Style Peanuts with chile and garlic - Rick Bayless

Ingredients

• 1 tablespoon olive or vegetable oil
• 4 dried arbol chiles, stemmed and torn into 1-inch pieces
• 8 garlic cloves, peeled and halved
• 25 ounces (about 4 generous cups) toasted Spanish peanuts (the ones with the skins still on)
• Salt