Straddling 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.
Straddling 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.
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.
