from John Glenn and Joe Good of Fat & Juicy, Charleston, South Carolina
2 pounds fresh green unshelled peanuts
2 tablespoons table salt
3 tablespoons Creole seasoning, such as Tony Chachere’s
3 tablespoons red pepper flakes
1 jalapeño pepper from the garden, halved with seeds and ribs removed
In a 4-quart pot, add the green peanuts, salt, spices, and jalapeño halves. Add water until peanuts are completely covered. Bring to a rolling boil for 20 minutes, stirring every few minutes.
After 20 minutes, lower heat to medium low and cook for 4 hours. Stir every so often and add water as needed to keep a consistent level.
After 4 hours, remove the pot from the heat and let the peanuts soak in the brine overnight. The next day, return the pot to medium low and cook peanuts for 2 more hours. Remove from heat and drain. Serve immediately or keep refrigerated.