Rinse the raw peanuts thoroughly to remove any dirt or debris. Drain completely to avoid splattering or uneven roasting.

Spread the peanuts evenly on a baking tray, ensuring they are not overlapping.

Roast in the oven for 25 minutes. At the halfway point (around 12 minutes), stir the peanuts with chopsticks to ensure even roasting.

Allow the roasted peanuts to cool until safe to handle.

Rub them gently between your hands to remove the red skins. You can also shake them in a sieve to separate skins from the peanuts. Leaving a little skin is optional—it does not affect flavor, only color.

Place the peeled peanuts into a high-speed blender or food processor. Add the sugar and salt. Start blending.

If the blender struggles, pause and stir the peanuts with chopsticks to prevent clumping.

Once the peanuts reach a coarse, chunky texture, add the cooked oil.

Continue blending until the peanut sauce reaches your desired smoothness.

For a chunky texture: blend less.

For a smooth, creamy texture: blend 1–2 minutes longer.

Allow the peanut sauce to cool completely. Transfer it to a clean, dry, airtight jar.

Room temperature: store up to 1 week

Refrigerated: store up to 1 month