Photo by @rachelgurjar
I love to straddle the line between sweet and savory and this slightly spicy peanut butter hits on all the right flavor notes. It’s sweetened with a touch of honey, gets a little heat from chile de arbol and has just the right amount of salt. You can either slather it on bread and top it with a little honey and sea salt for a quick breakfast or toss it with some rice noodles and veggies for an easy dinner. If you are sensitive to spice, you could use just one dried chili, or if you love heat (like me!) you can up the ante a little bit and make this with 4 dried chiles. Whatever you do, don’t mistake this for regular peanut butter and feed it to your toddler, they may never forgive you (speaking from experience!).
Also, at the risk of sounding like a real nerd, is there anything cooler than the moment that nuts transform into butter? The mixture will go from super dry to creamy and luxurious in a matter of minutes. Just be patient and keep processing until the butter is creamy and super smooth. Watch Molly make this Spicy Peanut Butter!
Recipe and Headnote Molly Adams
- 3 cups dry roasted unsalted peanuts
- 2 dried chiles de arbol
- 2 tablepoons La Tourangelle Roasted Peanut Oil
- 2 tablespoons honey
- 1 tablespoon sea salt
Add peanuts and chiles to a large skillet and place over medium heat. Toast the peanuts and chiles until they start to smell very fragrant and start to release oils, about 5- 7 minutes.
Let cool slightly, then add to the bowl of a food processor. Add oil, honey and sea salt and process for about 5 minutes, or until very creamy and smooth.