I love to make Habanero Peach Salsa Recipes in the summertime when peaches are in season and the produce is abundant!
The spicy-sweet blend of ingredients is so delicious spooned over tacos or served alongside tortilla chips.
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Ingredients for Habanero Peach Salsa Recipe
Below are the ingredients for this fruity salsa!
Peach: For the ultimate peachy flavor, I believe nothing beats locally sourced, fresh peaches, if available in your area. You could also use canned peaches in this recipe!
Peaches canned locally or store-bought are bothfine, but I like using fresh!
Keep the skin on, the colors are so beautiful!
Tomato – I used tomatoes I grew in my backyard. If you see yellow tomatoes at the farmers market those would look beautiful in this dish.
Minced Habanero – For a spicier salsa, use more, for a milder salsa use less.
I recommend starting with a small amount of minced habaneros and adding more from there based on your flavor preferences for the right amount of heat.
A little goes a long way with habaneros bold spicy flavor.
Fresh Cilantro – If you dislike cilantro, I recommend fresh Italian parsley.
Fresh Lime Juice – In a pinch, lemon juice or white vinegar could also work.
Onion – I love to use white onion in this dish but red, sweet, or yellow onions work well too
Optional Ingredients for Habanero Peach Salsa Recipe
Lime Zest – You already got those limes, this adds more lime flavor!
Mint – I used orange mint in this recipe!
Red Bell Pepper – for bright red contrasting colors!
How to Make Habanero Peach Salsa Recipe (3 ways!)
There are several ways in which you can make peach salsa. Here are a few ways you can go about this salsa creation.
Choose to do it the way I did and, roughly dice and/or mince the ingredients and add them to a food processor. I pulsed about 10 times and was careful not to over-pulse.
Another method is dicing or mincing all by hand. Choose your desired size and keep each ingredient small and uniform. I prefer this method for chunky salsa.
The third option is to use a salsa-making gadget! I’ve seen these sold online at various stores. Some are crank food processors while others are hand chopping gizmos.
Why You Will Love Making This Recipe
There are many reasons you will love this recipe. Some of these include:
Lots of Veggies
I love that this recipe involves so many different vegetables. It is fresh, nutritious, and delish!
In Season Produce
Indulge in this recipe when peach season hits its peak, and the local farmers’ market bursts with juicy peaches!
Summertime is the time when habanero peppers and sweet peaches are in season. Pick up some other yummy fresh flavors from your market, such as red onion, herbs (fresh cilantro!), and red bell peppers. These farm-fresh ingredients make the perfect combination for a farm-fresh salsa.
Versatility
Adjust the ingredients or level of heat easily! You can use less habanero or omit the spicy flavors of habanero and include jalapenos for a milder version of this homemade salsa recipe.
Turn this into a mango salsa by swapping the peaches for mangos or make a Peach Mango Habanero Salsa by doing half mango half peach!
How To Use This Recipe in Cooking
This salsa recipe has so many applications in all sorts of dishes! Some of my favorite ways to use this homemade salsa include:
Chips and salsa – a classic. Get super fancy and make homemade tortilla chips or use my favorite – Juanita’s Tortilla Chips.
Spooned over fish tacos
Served with some breakfast burritos.
A topper for big summer salads
Mixed into a grain bowl
Tips for Cooking with Hot peppers for Your Habanero Peach Salsa Recipes
Below are a few tips for cooking with hot peppers.
Handle with Care: I highly recommend using disposable gloves when handling habanero peppers. The oils on peppers can irritate your skin and eyes. So also, avoid touching your eyes.
Controlling and Adjusting Heat: For adjusting the heat in salsa, remove the seeds and membranes to reduce the heat. Additionally, start small and taste as you go.
Balance: Hot peppers can overwhelm other flavors in a dish. Balance the heat by adding acidic and sweet flavors.
Pulse 5 times, then using a rubber spatula scrape down the sides, and pulse again 5 times.
Serve with chips, tacos, fajitas, over a salad, the possibilities are endless!
Notes
This recipe is vegan and vegetarian as well as gluten, dairy, egg, and nut free!Tomatoes, I recommend if you are using small tomatoes to add about 2 cups worth.
Discover the simplicity of this flavorful Sweet Soy Glaze, boasting a lovely fusion of garlic, ginger, and a balance of sweet and salty notes.
Inspired by Kecap Manis and Hello Fresh Sweet Soy Glaze, make this recipe at home and embrace the versatility with both vegan and non-vegan renditions. Choose between non-spicy and spicy variations to elevate your culinary creations with this delectable glaze.
Why I Made This Recipe
The best part about this recipe is that it is super simple to make!
Moreover, sauces like this one hold the power to elevate the most underrated dishes into a masterpiece. I use this recipe over raw cucumbers, fluffy rice, and with a tasty chicken dinner. The savory flavors of this tasty sauce elevate many dishes.
This Sweet Soy Glaze is heavily inspired by a delicious Indonesian sauce, called Kecap Manis. Kecap Manis is a sweet, dark, and molasses-like sauce often used in Indonesian dishes like roasted chicken, grilled fish, and fried tofu.
Interested in more Indonesian recipes? I recommend exploring Marvella’s food blog What to Cook Today. This blog has an array of vegan, vegetarian, and flexitarian recipes. Marvellina previously worked as a Registered Dietitian and was born in Indonesia. She has many Indonesian recipes including a Easy Homemade Kecap Manis recipe!
Ingredients for Garlic Sweet Soy Glaze
Soy sauce
Honey or maple syrup (vegan) – you could also use white sugar.
Garlic
Fresh Ginger
Rice vinegar, white wine vinegar, or apple cider vinegar – for that tangy flavor
Optional: chili flakes, sesame seeds, or even a bit of sesame oil. For a thinner sauce use a tbsp water one at a time until desired consistency is reached.
How to Make This Recipe
In a small saucepan, on medium-high heat, combine all of the ingredients. Heat the mixture over medium heat, stirring occasionally to bring all the ingredients together. Continue to cook on medium heat for 4-6 minutes.
Once the sauce is thickened, it is time to remove from the saucepan from the heat. Then let the glaze cool.
Serve this recipe as a dipping sauce for spring rolls, drizzled over grilled proteins such as pork tenderloin, ground beef, baked tofu, vegetables such as blanched green beans, or with stir fried bell pepper, or simply spooned over buttery rice garnished with scallion greens.
Store leftovers in an airtight container in the refrigerator for about a week.
How to Use This Recipe
This recipe and its rich flavors can be used for more than a flavorful glaze. Moreover, is a great finisher to any recipe alone or along side a spicy sriracha mayo.
Drizzled over sushi or cucumber boats
Glaze for a delicious chicken dish
Spooned over top fragrant jasmine rice
Drizzled over grain bowls garnished with a lime wedge
Sauces for various stir-fried dishes
A sticky sauce for sautéed or baked veggies
Dipping sauce for salmon nuggets, egg rolls, dumplings, or fried wontons
Sauce for chicken wings or fried chicken
FAQ (ask a dietitian!)
Is hoisin sauce the same as sweet soy sauce?
Hoisin sauce and sweet soy sauce are not the same. Hoisin, commonly used in Cantonese cuisine, is a combination of soybeans, garlic, chili peppers, sugar, and various spices including Chinese five-spice powder.
Sweet Soy Sauce, also known as Kecap Manis, is popular in Indonesian cuisine. Kecap Manis is made from soy sauce and sugar.
What makes glaze thick?
There are several ways in which you can make glaze thick. Below are my 3 favorite ways to thicken a glaze.
Reduction: Reduction is a culinary technique used to thicken and intensify the flavors of a liquid by simmering or boiling it, causing some of the water content to evaporate. This technique thickens and intensifies the flavors of a mixture such as soup, sauce, or glaze.
Cornstarch or flour: Adding cornstarch or flour to a glaze thickens it. The starches absorb liquid and created a thicker consistency when heat is involved.
Sugar: Sugar can thicken a glaze, like this Garlicy Sweet Soy Glaze. The sugar becomes more viscous and sticks as it cooks. You can use brown sugar, maple syrup, or honey.
Does sweet soy sauce have gluten?
Usually, Sweet Soy Sauce has gluten. Sweet soy sauce is made with soy sauce and regular soy sauce’s primary ingredient is wheat. However, you can make sweet soy sauce or this Garlicy Sweet Soy Glaze with Tamari or Gluten-free soy sauce.
Is there a sweet soy sauce substitute?
Other than making it yourself with either Marvella’s recipe or my Garlicy Sweet Soy Glaze recipe, there are several possible substitutes you may use depending on the recipe or dish.
Hoisin Sauce – A thick fragrant sauce often used in Cantonese cuisine.
Oyster Sauce – A viscous dark condiment made from oyster extracts. Oyster sauce is commonly used in Chinese, Thai, Malay, and Vietnamese culinary traditions.
Tianmian Sauce – A sweet sauce made from wheat, beans, and sugar often used in Northern and Northeastern Chinese cooking.
¼cuphoneyoption to use maple syrup, brown sugar, or coconut sugar
3clovesminced garlic
1tbsprice wine vinegar
1tspminced ginger
1tspred chili flakesoptional
1tspcornstarchsee recipe notes
Instructions
In a small saucepan, combine all of the ingredients. Heat the mixture over medium heat, stirring occasionally to bring all the ingredients together. Continue to cook on medium heat for 4-6 minutes.
Once the sauce is thickened, it is time to remove from the saucepan from the heat. Then let the glaze cool.
Serve this recipe over grilled meat, baked tofu, or vegetables.
Store leftovers in an airtight container in the refrigerator for about a week.
Notes
I use 1 tsp cornstarch to thicken this glaze. Option to continue to add cornstarch 1/2 tsp at a time and whisk until desired consistency is reached.If glaze becomes too thick, add 1 tsp of water and whisk until desired consistency is reached.
If you are a pickle fan, you will love this recipe! These easy Balsamic Pickled Onions feature thinly sliced red onions quickly pickled in a balsamic vinegar brine.
Infused with a tangy-sweet essence, the onions absorb the flavorful liquid, transforming into a versatile condiment. Quick to prepare, they effortlessly elevate your culinary creations, adding depth and complexity to your dishes.
Why You Will Love These Balsamic Pickled Onions
Add this Balsamic Picked Onions recipe to your refrigerator condiment repertoire! With just a few simple ingredients and minimal prep, you can enjoy these delicious picked onions with a variety of dishes.
While this recipe offers quick pickling, allowing the flavors to meld for about an hour, the true magic happens overnight. For optimal taste, exercise patience and indulge in these delectable onions the following day.
Ingredients in Quick Pickle Balsamic Onions
Below are the ingredients for this easy quick-pickled onion.
Red onions (or white onions)
Balsamic Vinegar & White Vinegar
Honey or Maple Syrup/brown sugar
Pickling Salt
Mustard Seeds
Optional: while garlic cloves red pepper flakes, Italian herbs, cinnamon stick
Step – By – Step Instructions for Making Easy Pickled Red Onions
Slice Onions: With a sharp knife, peel and thinly slice the red onions. Then, place the sliced onions in a clean jar.
Prepare Pickling Liquid: In a saucepan, combine balsamic vinegar, white vinegar, honey, salt, mustard seeds, and garlic. Simmer over medium heat until sugar and salt dissolve.
Pickle Onions: Pour the balsamic vinegar brine over the onions in the jar. Let cool to room temperature.
Seal and Refrigerate: Seal the jar and refrigerate for at least 1 hour, preferably overnight.
Serving Suggestions: Bring dishes to the next level by using these homemade pickled red onions as a topping for salads, sandwiches, burgers, or grilled meats.
These tangy onions add a burst of flavor and a lot of savory notes to your favorite dishes. Store leftovers in the refrigerator for up to 2 weeks.
How To Use Balsamic Pickled Onions
These balsamic onions are the perfect topping in many applications. Some of my favorite ways to use them include:
Charcuterie Board (one of my favorite appetizers)
Spooned over Avocado Toast
Tossed in a salad
As a side dish for baked fish or chicken
Incorporated into your favorite grain bowls
A topping for fish tacos
However, my ultimate favorite way to savor Balsamic Pickled Onions is nestled within a hearty, veggie-packed sandwich!
FAQ about Easy Pickled Red Onions (Ask A Dietitian!)
Can I use balsamic vinegar for pickling?
Yes, balsamic vinegar is a great option for pickling. To balance cost and flavor, I often blend it with more affordable distilled white vinegar. This combination offers a rich depth of taste without overwhelming the vegetables being pickled.
Are picked onions good or bad for you?
Pickled onions are a flavorful addition to your diet and offer some health benefits! Low in calories yet bursting with flavor, they serve as a versatile addition to your meals. Rich in antioxidants, they support overall health, and if fermented, they provide probiotics, promoting gut health and digestion!
Do you have to cook onions before pickling?
No, you do not need to cook onions before pickling. I prefer to slice them raw and add them directly to the jar. Then, I pour the hot pickling brine overtop before sealing.
While some recipes may call for blanching the onions in boiling water before picking, I prefer crunchy pickled onions. So, it’s entirely up to your taste and crunch preference.
If you are a pickle fan, you will love this recipe! These easy Balsamic Pickled Onions feature thinly sliced red onions quickly pickled in a balsamic vinegar brine.
This Franks Red Hot Buffalo Chicken Dip is perfect for any time of year. But, I especially love this dip during fall and football season! Plus, I love making and eating all the football appetizers and noms!
Additionally, when I think of football food and snacks, I think of buffalo wing sauce, chicken wings, and blue cheese dressing. Buffalo Chicken Dip is all of those things rolled into one giant baking pan slathered in cheezy goodness.
Buffalo Chicken Dip is everything I love about Buffalo Chicken Wings without the mess. Not only that, but this Franks Red Hot Buffalo Chicken Dip is perfect for gatherings and sitting around a TV watching the big game.
Ingredients in Buffalo Chicken Dip
Chicken: I prefer chicken thighs over chicken breasts. This recipe for Instant Pot Chicken Thighs (Fresh or Frozen) from author Lauren Allen on the Food Blog Tastes Better From Scratch is super informative and only takes 30 minutes.
Franks Red Hot Sauce: I love to use the OG Franks Red Hot Buffalo Sauce in my buffalo chicken dips. However, I have another brand that I love and that’s The New Primal. They have 3 levels of heat for their Buffalo Sauce, Mild, Medium, and Hot! Perfect for individualizing recipes.
Ranch
Cheese – Cream Cheese, Cheddar Cheese, Blue Cheese
Green Topping: A little garnish to finish off the bubbling Franks Red Hot Buffalo Chicken Dip. I love to add some green for contrasting colors. Green onion or chives add a crisp and fresh element to finish off this dish. Some other topping ideas are garlic scapes, parsley, or cilantro.
How to make this Easy Buffalo Chicken Dip
You can make this recipe in an air fryer or slow cooker. In these directions, I’ll review how to make this in a quart baking dish and in the oven!
Cook the Chicken: If you haven’t already, cook the chicken. You can boil, bake, or grill chicken breasts until they’re fully cooked until the internal temperature reaches 165°F. Then shred or dice them. Alternatively, you can use rotisserie chicken for convenience.
Note – This step can be done 1-2 days in advance.
Preheat the Oven: Preheat your oven to 350°F.
In a large pot, sautee diced onion and celery with 1 tbsp butterfor 5 minutes.
Prepare the Cream Cheese Mixture: Once the veggies finish sauteeing, combine the cream cheese, ranch dressing, and buffalo sauce. Stir until well combined and smooth.
Add the Chicken: Add the cooked chicken to the bowl and mix until the chicken is evenly coated with the cream cheese mixture.
Transfer to Baking Dish: Transfer the mixture to a baking dish, spreading it out evenly.
Sprinkle with Cheese: Sprinkle the cheddar and blue cheese on top of the dip.
Bake the Dip: Bake in the preheated oven for about 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and lightly golden brown.
Let It Cool: Once done, remove the dip from the oven and let it cool for a few minutes before serving.
Garnish (Optional): If desired, garnish with chopped green onions, more blue cheese crumbles, or a drizzle of ranch dressing before serving.
Serve: Serve the buffalo chicken dip warm with tortilla chips, celery sticks, or carrot sticks for dipping. Enjoy!
Sharper Nutrition Fix: Three tips for cutting the perfect veggie dipper
Wash your veggies. I like to use a dedicated scrubber brush for my veggie washing.
Prep. Did you know, you can prep veggie dippers a day in advance?! Just cut your veggies and wrap them in a damp paper towel. Store in an airtight container or storage bag in the refrigerator.
Aesthetic. When choosing the veggies to pair with the dip think about what will look the most pleasing to the eye, such as the shape in which you cut your veggie dipper and the color combinations of the veggies.
Examples
Carrots: Whole carrots can have crackly and dirty-looking skin even when scrubbed really well. Peeling the outer layer transforms the carrot into a bright orange visual beauty. Then, think about the size you want the carrot to hold up the sauce or dip you have prepared. Be sure to allow for a good surface area to do so. Last, cut the carrot into 3” long and 0.5inch wide sticks. Not into all the prep? Baby carrots for the win.
Celery: Celery requires little prep work. Just wash, and slice. Celery naturally has a lovely spoon-like shape, perfect for dipping! Plus celery and carrots look beautiful paired together.
Like This Recipe? Check Out These Other Favorites!
This Franks Red Hot Buffalo Chicken Dip recipe is hot, creamy, and spicy. Enjoy it with chips, carrots and celery sticks. This is the perfect dip to enjoy during any sporting event.
If you haven't already, cook the chicken. You can boil, bake, or grill chicken breasts until they're fully cooked until the internal temperature reaches 165°F. Then shred or dice them. Alternatively, you can use rotisserie chicken for convenience.
Note - This step can be done 1-2 days in advance.
Preheat the Oven
Preheat your oven to 350°F.
In a large pot, sauté diced onion and celery with 1tbsp butter for 5 minutes.
Prepare the Cream Cheese Mixture
Once the veggies finish sautéing, combine the cream cheese, ranch dressing, and buffalo sauce. Stir until well combined and smooth.
Add the Chicken
Add the cooked chicken to the bowl and mix until the chicken is evenly coated with the cream cheese mixture.
Transfer to a Baking Dish
Transfer the mixture to a baking dish, spreading it out evenly.
Sprinkle Cheese
Sprinkle the cheddar and blue cheese on top of the dip.
Bake and Cool
Bake in the preheated oven for about 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and lightly golden brown.Once done, remove the dip from the oven and let it cool for a few minutes before serving.
Garnish and Serve
If desired, garnish with chopped green onions, more blue cheese crumbles, or a drizzle of ranch dressing before serving.
Serve the buffalo chicken dip warm with tortilla chips, celery sticks, or carrot sticks for dipping. Enjoy!
Notes
Serve with carrot and celery sticks, tortilla chips, and/or crackers.
Jacob’s Famous Guacamole – Guacamole with Sun Dried Tomatoes
Who doesn’t love guacamole? Unless you have an aversion to avocados or have an allergy I can’t think of anyone! It’s a popular party food, and for good reason.
The richness of the avocados paired with the tanginess of the lime lime are magic in the mouth.
This guacamole is my Husband’s recipe. In this guacamole recipe, Jacob introduces an element I’ve never thought of… sun-dried tomatoes!
This Guacamole with Sun sun-dried tomatoes is excellent served as a dip with some chips, added to a 7-layer dip, or served alongside many dishes like roasted veggies, a plate of tacos, or air-fryer potatoes.
Ingredients
Avocado
Lime Juice – Throw in some zest too if you feel like it!
Chopped Fresh Cilantro – Flat-leaf parsley is a fantastic substitution. Something bright bringing that herbal element.
Jalapeno – if you don’t like the spicy, option to omit the jalapeño!
Garlic
Onion
Sun Dried Tomato
Step-By-Step Instructions
This is such an easy recipe, it just takes some patience to chop up all the ingredients!
This is a great recipe to make with the kids! Let them mash those avocados and be taste testers, adding pinches of salt and spritzes of lime for the perfect-tasting guacamole!
Prepare the Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl. Mash the avocado with a fork to your desired consistency (some like it chunky, others prefer it smoother).
Add the aromatics: Add the prepared veggies, onion, garlic, cilantro, sun-dried tomatoes, and jalapeño, to the bowl with the mashed avocado.
Season: Squeeze the juice of one lime over the avocado mixture. Season the guac with salt and pepper.
Mix: Gently fold all the ingredients together. Be careful not to overmix if you prefer a chunkier texture.
Taste and Serve: Taste the guacamole and adjust the seasoning as needed. You might want to add more lime juice, salt, or pepper according to your preferences. You can serve it immediately or, if you have the time, refrigerate it for about 30 minutes to allow the flavors to meld together before serving.
Avocado Tips From A Registered Dietitian
Here are three tips for using avocados in your kitchen.
Find the right Avocados: Ripening can be tricky for these little “alligator pears”.
I like to purchase my avocados hard thus before they have fully ripened. Once they have ripened on the kitchen counter or in a paper bag, I pop the avocados in the fridge.
How to ripen avocados via paper bag: As soon as I get home from the store, I ripen the avocados in a paper bag for 1 day and check them for ripeness. If it’s still hard, I keep the avocados in the paper bag for one more day and check again, and so on and so on.
Once the avocados have a slight give, I put them in the refrigerator to stop the ripening process. I take them out (within a few days) when I am ready to make my guacamole!
Avocado Storing: I asked some of my friends for avocado tips and here they are!
‘Spray with avocado/olive oil to keep fresh’
‘Squirt a little lemon on the avocado once the avocado is cut’
‘Keep the core in with the avocado while storing in the fridge’
‘I store my avocado in Tupperware and I hear that storing in water works too!’
Sharper Nutrition Fix: Avocado Nutrition
Avocado Nutrition – Think Healthy Fats and Fiber!
Research supports that Avocado consumption supports cardiovascular health.
Avocados are high in high-quality fats including MUFAs (Monounsaturated Fatty Acids) and PUFAs (Polyunsaturated Fatty Acids). This ratio of fats in the avocado helps promote the bioavailability of fat-soluble vitamins and promotes a healthy blood lipid profile.
Avocados help you feel full.
This may be related to the high fiber amount. Half of an avocado contains 4.6g of fiber and 114 kcal.
What’s more, new research suggests that Avocado consumption also promotes a healthy gut! Yay!
Cut the avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl. Mash the avocado with a fork to your desired consistency (some like it chunky, others prefer it smoother).
Add the aromatics
Add the chopped onion, minced garlic, chopped cilantro, chopped sun-dried tomatoes, and finely chopped jalapeño to the bowl with the mashed avocado.
Season
Squeeze the juice of one lime over the avocado mixture and add salt and pepper.
Mix well
Gently fold all the ingredients together until everything is evenly distributed. Be careful not to overmix if you prefer a chunkier texture.
Taste and Serve
Taste the guacamole and adjust the seasoning as needed. You might want to add more lime juice, salt, or pepper according to your taste preferences.
You can serve it immediately or refrigerate it for about 30 minutes to allow the flavors to meld together before serving.
Notes
What do I mean by small chop?The term 'chop" is a casual, imprecise term that simply means to roughly cut food into bite-sized pieces. So for a small chop smaller than a regular chop but larger than a mince.
The Vanilla Cinnamon Peanut Butter offers nutty sweetness with a warm touch. Perfect for delightful PB&J sandwiches, it pairs deliciously with sliced apples and adds fantastic flavor to various smoothie recipes!
Why I Make This Recipe
I enjoy crafting homemade peanut butter with various flavors like honey-roasted, chocolate, and Vanilla Cinnamon. This Vanilla Cinnamon Peanut Butter recipe is easy and allows for creative experimentation.
Tools For This Recipe
You don’t require a specialized nut butter machine; a simple food processor will do the job for this recipe.
Ingredients
This recipe uses natural, dairy-free, gluten-free, and vegan ingredients. Plus, it costs just over $2 to make, although prices may vary based on your location and ingredient costs. Typically, a 16oz jar of regular-priced vanilla cinnamon peanut butter ranges from $4 to $8, depending on the brand.
Peanuts ($0.47)
Vanilla Extract ($1-2)
Cinnamon ($0.85)
Maple Syrup ($0.17)
Kosher Salt (negligible cost)
How to Make This Recipe
This recipe comes together in less than 30 minutes.
Blend:
In a food processor, blend peanuts until coarse.
Add Flavor:
Add vanilla, cinnamon, maple syrup, and salt.
Blend Until Smooth:
Continue blending, pausing the machine, and scraping sides as needed with a rubber spatula. Continue to blend until you reach the desired consistency. The longer you blend the smoother the peanut butter will become.
The peanuts will go through stages, from crumbs, eventually forming a ball, and finally, smooth peanut butter.) This entire process takes about 15-20 minutes in my food processor.
Store:
Transfer to an airtight container and refrigerate.
FAQs (Ask The Dietitian)
What Flavors Mix with Peanut Butter
The versatile and rich profile of peanut butter pairs exceptionally well with many flavors. Consider these combinations:
Chocolate
Honey
Fruit Jams and Jellies
Maple Syrup
Coconut
Spicy Flavors like Sriracha or hot pepper jelly
Nuts
Salt
Marshmallow Fluff
Vanilla Ice Cream
Chocolate Hazelnut Spread
Other nut butter like almond butter
Experimenting with these combinations can lead to delightful culinary discoveries!
What Food Pairs Well with Peanut Butter
Savory and nutty notes make peanut butter a versatile companion in the culinary world. Here are some fantastic food pairings to elevate your peanut butter experience:
The Vanilla Cinnamon Peanut Butter offers nutty sweetness with a warm touch. Perfect for delightful PB&J sandwiches, it pairs deliciously with sliced apples and adds fantastic flavor to various smoothie recipes!
Continue blending, pausing the machine, and scraping sides as needed with a rubber spatula. Continue to blend until you reach the desired consistency. The longer you blend the smoother the peanut butter will become.
The peanuts will go through stages, from crumbs, eventually forming a ball, and finally, smooth peanut butter.) This entire process takes about 15-20 minutes in my food processor.
Store
Transfer Peanut Butter to an airtight container and refrigerate.
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