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What to do with really hot peanut butter?

My wife loves peanut butter, so for her birthday I thought it would be fun to give her a six pack of the stuff from Peanut Butter & Co. in NY. Well, we've worked our way through the raisin, the crunchy, the dark chocolate, etc. (most very sweet by the way), and are now left with the orange tinted one called "The Heat Is On." The stuff is so heat forward that any peanut taste is masked; it is just plain HOT.

Have any of you had some experience with this stuff, and if so, what did you do with it?

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  1. Sounds like it'd be great in Thai food.

    3 Replies
    1. re: jaykayen

      Yep, I thought of sesame noodles right away...recipe usually uses peanut butter and red pepper flakes among the sauce ingredients, that I've seen, anyway.

      1. re: Val

        Second or Third this -- sesame noodles. It'll be great. Just leave out the chili or chili oil in the recipe. Or use it in Satay. Lots of Thai and Indonesian dishes will work.

        1. re: maria lorraine

          +1 on the satay dipping sauce. Thin the peanut butter with a little fish sauce and lime juice, add some garlic, and you're good to go.

    2. I think you can easily use the hot PB for things like satay, or West African peanut stew, or any other savoury PB application.

      There are several Indian dishes that call for some ground up peanuts, so you could use this instead and use less red pepper.
      Maybe some Thai, Burmese, Lao, Indonesian, dishes also?

      Or 'cut' it with regular peanut butter and then proceed as usual ... ?

      1 Reply
      1. re: Rasam

        Authentic Lao cuisine and Thai cuisine don't really use or have anything like peanut sauce or peanut butter. I believe peanut sauce is more of a Malaysian or Indonesian thing. However, I do realize that many Asian restaurants in the U.S. that serve satay will typically serve it with peanut sauce since Americans seem to enjoy it.

        However, I have used peanut butter in Lao sukiyaki sauce. I think it works in Thai sukiyaki sauce as well.

      2. Saw an episode of Iron Chef America where the challenge ingredient was peanuts...Bobby Flay made a barbeque sauce that was highly praised.

        1 Reply
        1. re: BeeZee

          Yeah, but Bobby could make a peanut butter and jelly sandwich and it would be highly praised. Just part of being him.

        2. You could try Banbanji Chicken http://tokyostation-yukari.blogspot.c... (from Yukari's blog). Because your peanut butter is spicy, I would omit the rayu sauce or use less. This peanutty sauce is addictive and great with chicken.

          1 Reply
          1. re: BigSal

            i was on her blog yesterday, definitely liked it! I second the recommendation for this sauce, I made a version of it today (using the ingredients i could get)

          2. Thin 1/4 cup of the peanut butter with a tbs. of rice vinegar, a tbs. of olive oil, a tsp. of sugar, and a tsp. of soy sauce. Add pressed garlic (a clove or so) and a little white pepper. Marinate shrimp in this mixture for a couple of hours and then grill.

            3 Replies
            1. re: shaogo

              Or toss shredded cooked poultry in your sauce and serve it over watercress, thinly sliced cucumber, or other salad greens. Close to guai wei ji (strange-flavor chicken) and mighty tasty.

              1. re: buttertart

                shaogo and butter tart, your ideas here are very appetizing! now i have to make some hot peanut butter just to use it like you suggest. ;-).

                1. re: alkapal

                  You can do mine with regular, just add some hot oil (the Chinese kind) or other hot sauce you like to taste. I'm sure you have plenty of kinds on hand to choose from (I've lost count, current favorite hot sauce qua hot sauce - Tabasco-ish - is a Filipino one, Mama Sita's Labuyo pepper sauce. Hot and very flavorful).