Yearly Pantry, week 7: peanut butter

Avoid salmonella! Make your own peanut butter! I stocked up on nuts with the after Christmas sales and so I've made two batches of peanut butter. It is just too easy:
2 cups roasted shelled peanuts (or any other nut)
1 T. peanut oil (I actually use safflower)
1/2 t. salt (skip if salted peanuts are used)
Grind everything in a food processor for about 2 minutes. It will form a ball and you can stop and start the processor to scrape along the sides until the desired consistency is formed. This yields 1 cup creamy peanut butter. Store in the fridge. Sometimes the oil will separate so just stir it.
If you want crunchy peanut butter, add 1/2 cup chopped peanuts after the processing is complete and this gives you 1 1/2 cups crunchy.
Courtesy of Tenzicut at Down to the Roots.