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.