Scared of Salmonella? Make Your Own Peanut Butter
I am peanut butter crazy. With no exaggeration, I can eat a jar of peanut butter by the spoonfuls, just like ice cream. If you like peanut butter as much as I do but don't like being sick, then this whole Salmonella scare is getting in the way of your indulging. I'm over it. I'm thinking I'll just make my own peanut butter from now on. I mean, why not? It'll be cheaper and far less wasteful than buying ordinary peanut butter. If you're with me, I say we band together and start making our own peanut butter. The FDA just adjusted their report on this recent outbreak case to state that the manufacturing company at hand knew that their products were contaminated and still sent them out! I think it's time we showed these companies that we can make D.I.Y. peanut butter, one spoonful at a time.
INGREDIENTS
| 15 ounces | shelled and skinned roasted peanuts |
| 1 teaspoon | sea salt |
| 1 1/2 teaspoons | honey |
| 1 1/2 tablespoons | peanut oil |
PREPARATION:
- Put the peanuts, salt, and honey into the bowl of a food processor
- Process for a minute or until the mixture begins to smoothen.
- Drizzle the oil in while it continues to process.
- Process this mixture until creamy (2-3 minutes) or whatever texture you like.
- Store in an airtight container; it'll be good for up to two months!
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