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three bowls of thai pumpkin soup garnished with chiles and thai basil on a brown table.
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4.98 from 82 votes

Peanut Chile Crunch

A simple condiment to add as a topping for soups, rice bowls, curries, and salads. Spicy, salty, savory, and nutty, it's utterly delicious!
Prep Time2 minutes
Cook Time8 minutes
Total Time8 minutes
Course: Condiment
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10
Author: Nisha Vora

Ingredients

  • ½ cup (70g) salted peanuts
  • 1 tablespoon coconut oil, or neutral-flavored oil of choice
  • 1 to 2 Fresno peppers, diced**
  • A few dashes of soy sauce (or tamari for GF)
  • Freshly cracked black pepper
  • Kosher salt

Instructions

  • If your peanuts are roasted, you can skip this step, but it does deepen their flavor.
    Heat a frying pan over medium heat. Once hot, add the peanuts and toast until fragrant, 3 to 5 minutes. Take off the heat and set aside for now.
  • ​​To the same pan, add the oil. Once hot, add the chile peppers. Cook for 60 to 90 seconds, then transfer to a bowl to stop cooking.
  • Use a knife to finely chop the peanuts. Add the peanuts to the chile peppers and toss to combine. Add a few dashes of soy sauce, a few cracks of black pepper, and toss again. Season to taste with salt as needed.

Notes

*Use cashews if allergic to peanuts. 
** Use another medium-heat chile pepper if you can't find Fresno peppers. Use 2 peppers for lots of heat! 

Nutrition

Calories: 69kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 54mg | Potassium: 80mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 38IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 0.2mg