The Haitian peanut butter version is creamy, delicious, and spicy from the hot habanero pepper—the perfect way to enjoy warm flatbread.
Are you interested in making a version of the famous Spicy Haitian Peanut Butter? The recipe below will show you how easy it is. Only three ingredients are needed, roasted peanuts, peanut oil, and hot pepper.
Suppose you are wondering why hot pepper; it is because we, Haitians, love hot peppers. I believe a good hot pepper sauce like Noubess hot and spicy sauces, for example, makes everything taste better. So why not add hot pepper to peanut butter? Instead of roasting peanuts, buy roasted peanuts. It may be a bit pricey, but I find store-bought roasted peanuts easier to use.
How to make Haitian Peanut Butter
When adding hot pepper, I usually add half of a small scotch or habanero pepper without seeds. Combine all ingredients in a food processor until smooth. If you are worried about storing peanut butter, the refrigerator is the best way to keep it.
It may harden, but don’t worry. Just let it out at room temperature for a few minutes. Don’t forget this is an all-natural recipe, so make sure you store it well and enjoy it for about two months.
Make this Spicy Haitian Peanut Butter recipe today and enjoy it with your favorite bread.
Enjoy it with crackers, cassava bread, regular bread, or any other way you prefer.
- 20 ounces roasted peanuts organic preferred
- 4 – 5 1/2 tablespoons peanut oil
- Salt to taste
- 1/2 scotch bonnet or habanero pepper (seeds remove and minced)
- Place the roasted peanuts in a food processor with the hot pepper and oil, and salt to taste. Grind peanuts to the desired crunchiness. Remove from food processor and store in a clean glass jar or plastic container.
- Enjoy with crackers, cassava crackers, bread or any other way you prefer.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published March 23, 2015.