Chapulines

Step by stepInstructions

1. Rinse the chapulines in cool water and drain well, then pat them thoroughly dry with a clean towel.
2. Warm a comal or wide skillet over medium heat and add the oil if using.
3. Add the garlic and salt, crushing the garlic slightly with a spatula to release its aroma.
4. Add the chapulines and toast, stirring constantly, until they turn reddish and crisp, 8 to 10 minutes.
5. Squeeze the lime juice over them, dust with the ground chile, toss well and adjust salt. Serve warm with lime wedges.