So I was just eating a spoonful of peanut butter, and I had for a few seconds a strange impression that some black pepper had been mixed into it.
And it was actually kind of good.
But it was imaginary. And I’m too afraid to try it for real. So, someone else try it and tell me what it’s like. 
-FrL-
It is delicious - but as a confirmed black pepper freak, I would say that.
Weevils? :eek:
Pepper’s pretty good if you use no-sugar-added peanut butter. I’ve mixed all sorts of things with PB on long cruises when food gets boring. Another yachtie delicacy is PB and onion sandwiches-- onions keep forever and become very appealing when all the other fresh stuff is gone.
Think of PB as mashed beans, then it isn’t so scary to mix and experiment with.
You’re scaring me. Do weevils taste like pepper or something?
Black pepper enhances almost anything. It and salt are more than just spices; they are essential ingredients.
I’m not sure and I don’t want to know. I almost ate weevils once in a pot of grits. It was hard to tell the little buggies from the black flakes already present; I noticed them just in time.
It was a lame joke, since you didn’t say you saw pepper but rather had an impression of the flavor.
No. Pepper tastes like Weevils. The pepper sellers don’t like to tell anyone. Now I’m off to enjoy a bottle of Dr. Weevil. Or have some Weevilmint Altoids.
I can’t believe I actually went and tried this, but coarse ground black pepper in smooth peanut butter is much better than p.b. straight. I wouldn’t eat a sandwich worth, though.
I often use peanut butter in my cooking. I’ve coated tempeh with it with some garlic, onion and pepper and fried it. Ambrosia.
A light coating on hamburger with some pepper is magnificent too.
I have to try this. I’m a black pepper freak too.
I like an English muffin with peanut butter and a small amount of mustard. Try it.
Nitpick: Salt isn’t a spice.
Freshly ground black pepper on vanilla ice cream is splendid as well. I will try this with PB when I get home!
Thank you! Somebody else gets it! It enhances spices but it is not a spice.
Salt is a spice. They produce it in the Spice Islands, don’t they? Sure, it’s for local consumption because anybody near an ocean can make salt, but they do. 
I’ll see your PB and mustard (a condiment, not a spice, but who’s counting?) and raise you PB and hot Giardiniera (though mild is good, too).
I will try it with black pepper, a most noble spice. It will be delicious.
While PBJ, with the J being the most generic Concord grape jelly or the finest home-made preserves, is delicious, I do not believe people should limit what they prepare with PB. My mother introduced me to PB and bacon and PB and fried baloney. My wife gives me Swiss chard (or any green) prepared with PB and hot salsa. All are delicious.
It seems like I’ve heard of a PBJ combo involving green olives or mayonaisse or both. Can’t remember now. Anyone brave enough to experiment?
I find the use of the word “English” in that recipe offensive!
Far too adventurous to be really English!
Hub eats peanut butter and (dill) pickle sandwiches so PB & Pepper ain’t a stretch for me. I suppose the first dude that put jelly on peanut butter was also subject to ridicule.
One of my bestest made-up recipes:
chicken breast
curry powder
peanut butter
apricot jam
On crusty bread
I’ll have to give the black pepper on peanut butter a try, I am sure it would be good.
I like to put some peanut butter on a tortilla and then squirt some sriracha on it. Yummy.