Spicy peanut butter....any tips?

[Scorchio]

Being lazy, I just bought a kilo of quite chunky peanut butter with the intention of heating it up a bit.
I have a number of chilis to choose from. Dorset Naga, Moruga Scorpion, Paper Lantern, Orange Habanero and a few less punchy.
Now then....dry the chilis first? or not?
I have a lot of box peppers. Roasted....do they bring anything to the party?
My initial idea is to add garlic, a mixture of chilis, Worcestershire sauce, possibly a little onion, whizz it up and see what occurs.
Any thoughts?

 

[BlackFatalii]

I would probably smoke and dry the peppers, and grind them into powder. Powder makes it easier to control the heat level, since you can mix it in a little at a time until you get the heat where you want it.
 
Why would I smoke them first? Just because hot and smoky peanut butter sounds like it might be worth a try.

 

[DWB]

If you want peanut butter that tastes like peanut but as hot as you want, capsaicin is the answer. Look at Pure Evil from Salsalady or crystalline capsaicin

 

[Scorchio]

I would probably smoke and dry the peppers, and grind them into powder. Powder makes it easier to control the heat level, since you can mix it in a little at a time until you get the heat where you want it.
 
Why would I smoke them first? Just because hot and smoky peanut butter sounds like it might be worth a try.

Yes, I think you are right. Also, that smell when roasting/grilling is great. Makes an afternoon of Formula 1 a little more exciting.
Not sure onion is the way to go. Maybe leave that out but a couple of roasted garlic cloves I think.
Looking for subtle Peanut taste but with a kick.
This might be a case of less is more.

 

[dragonsfire]

What do you want to use it for?
Satay is a nice way to go, lots of recipes out their.

 

[Scorchio]

What do you want to use it for?
Satay is a nice way to go, lots of recipes out their.

Yes erm...good question. I like the idea of my Wife putting it into her Chilli con Carne because it needs to get a bit more exciting.
I'd like to think on toast with melted butter, pickles and Cheddar cheese.
Even a stir fry..???

 

[dragonsfire]

Peanut butter works great in soups, like Tomato, or Curry.

 

[Guatemalan Insanity Pepper]

4 parts PB2 peanut butter powder
1 part yellow brainstrain powder
1 part honey powder 
 
 
put this on / in everything you want a spicy sweet peanut butter taste added to 
 
 
 
 

 

[Scorchio]

Peanut butter works great in soups, like Tomato, or Curry.

Thanks. I feel like a mad chef. But yes, I think it will have a multitude of uses.
One test will be to take a small jar to my local Pub and get their ideas as well.
Currently as I speak drying Dorset Nagas in the oven.
Wife has left the building and to be honest, it is getting to me as well.
At least it is legal.

 

[Scorchio]

4 parts PB2 peanut butter powder
1 part yellow brainstrain powder
1 part honey powder 
 
 
put this on / in everything you want a spicy sweet peanut butter taste added to 
 
I obviously have a lot to learn lol.
I've not heard of these powders but I am going to look.
Brain strain sounds quite risky.
 
 
 

 

[The Hot Pepper]

Dump the PB into a food processor. Add 1/2 cup water and pepper powder of choice. Give it a whirl to incorporate. If thinner than intended throw in a handful of peanuts and whirl again. Done.

 

[Scorchio]

Dump the PB into a food processor. Add 1/2 cup water and pepper powder of choice. Give it a whirl to incorporate. If thinner than intended throw in a handful of peanuts and whirl again. Done.

Sounds very sensible. Why complicate matters?
Got peppers drying in oven right now. Just touched my nose......oops.
Thanks.

 

[austin87]

I would probably smoke and dry the peppers, and grind them into powder. Powder makes it easier to control the heat level, since you can mix it in a little at a time until you get the heat where you want it.
 
Why would I smoke them first? Just because hot and smoky peanut butter sounds like it might be worth a try.

  

Came to say this.

Dump the PB into a food processor. Add 1/2 cup water and pepper powder of choice. Give it a whirl to incorporate. If thinner than intended throw in a handful of peanuts and whirl again. Done.

I would maybe go peanut oil over water - that sounds like it would separate and be watery/gross.

 

[The Hot Pepper]

Water works fine, made many a satay sauce.

 

[Guatemalan Insanity Pepper]

I would add that if you are going to mix up your pb powder with liquid i would only mix up what you plan to use within a couple days.
it certainly doesnt take long to make some more,  and i dont know what the shelf life on it once reconstituted with liquid of your choice would be. 

 

[Guatemalan Insanity Pepper]

 

4 parts PB2 peanut butter powder
1 part yellow brainstrain powder
1 part honey powder 
 
 
put this on / in everything you want a spicy sweet peanut butter taste added to 
 
I obviously have a lot to learn lol.
I've not heard of these powders but I am going to look.
Brain strain sounds quite risky.
 
 

 

yellow brainstrain powder would be plenty hot in these proportions
you can certainly use other pepper powders that are more in your heat range. 

 

[karoo]

Some great ideas here.
Dry chili powder needs a bit of moisture to help activate the burn. Just dry powder in pb is a bit of a waste. You won't get your full value of burn and flavor.
 

 

[Scorchio]

Some great ideas here.
Dry chili powder needs a bit of moisture to help activate the burn. Just dry powder in pb is a bit of a waste. You won't get your full value of burn and flavor.
 

Yes, always experience is worth listening to.
I'm going to get something going this weekend.
As I am typing the oven behind me is drying a mixture of Nagas, Scorpions and lesser hot varieties.
When they are dry and toasted, I'm grinding to powder.
When you say "moisture", do you mean water? I am guessing you do.
I may not use the powder. I have fresh pods ripening.
Thinking no need to go crazy. Slightly spicy is probably enough.