• 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

Method

• Step 1

  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.

• Step 2

  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.