Ingredients
1 lb unsalted dry roasted peanuts
14-12 cup cooking oil
12 teaspoon salt
Method
Sources
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Mexican chili-nut oil — Veracruz tradition, crunchy, smoky, versatile
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mexican chili-nut oil — Veracruz tradition, crunchy, smoky, versatile
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Remove husks, if any, by spreading peanuts evenly over carousel plate. Cook on HIGH for 2-3 minutes or until husks rub off easily. Discard. Crush 1/2 peanuts in a food processor until they are small pieces. Remove. Blend the remaining peanuts with oil to make a smooth paste in food processor, then add the crushed peanuts & blend until just mixed. Fill clean, sterilised jars to 12 mm from lip. Release any air from jar by sliding a knife into any air pockets. Fit screw-on lids. Cook as follows: 250-350ml MED-HIGH 2 minutes, 400-650ml MED-HIGH 3 minutes, 700-900ml MED-HIGH 4 minutes. Cool& store in a dark cupboard.