How to make Spicy Haitian Peanut Butter
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.
Enjoy!
How to make Spicy Haitian Peanut Butter
Equipment
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
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.
Originally published March 23, 2015.
Best to chop & sauté the fresh pepper in the peanut oil 1st before adding to blended peanuts.
Or even cooking the whole recipe before jarring. This is for food safety reasons. Peppers or any vegetables grown in the garden can carry clostridium or botulism spores even after washing. Peanut butter by nature is an anaerobic environment & one where botulism can flourish. It’s the reason why peanut butter is usually pasteurized. Great recipe! Enjoy !!!
Thanks so much for the idea and for sharing with us a few food safety when handling hot peppers.