Tangy Peanut-Avocado Salsa

I know this is only the third week that I've been cooking with Rick Bayless, but I just have to say that I am really starting to like the man.  This week's I Heart Cooking Clubs' theme was Sauces & Salsas.  Since I'm still waiting for my first Rick Bayless cookbook to arrive in the mail, I turned, once again, to Rick's website for inspiration.

With so much yummy goodness to choose from, I decided to make Rick's version of one of my favorite salsas: Avocado Salsa.  Rick kicks this creamy salsa up a notch with the addition of peanuts.  Another of my favorite salsas is made with just peanuts and toasted chile de arbol, so I had a feeling I would love this Tangy Peanut-Avocado Salsa.  Rick did not disappoint.  This salsa was a HUGE hit with my entire family.  My two college student nephews couldn't get enough of it.  Good thing I tripled Rick's recipe.

Tangy Peanut-Avocado Salsa
(Recipe from RickBayless.com)

Ingredients:

• 2 tablespoons roasted peanuts
• 2 serrano chilies, stemmed and roughly chopped
• 1/3 cup cilantro, roughly chopped
• 2 tablespoons fresh lime juice
• 1/2 cup water or milk
• 1 ripe avocado

Directions:
In a blender cup, puree in the peanuts, chilies, cilantro, lime juice, and water (or milk) until smooth.  Add the avocado, and continue to puree until completely blended.  Pour into a serving bowl and season with salt.  (I used milk, because that's what I usually use to thin this salsa when I make it without peanuts.) 

Enjoy!!!    This salsa would be great as a dip served with tortilla chips, or as a salsa on quesadillas or tacos.  (I served my salsa with tacos de carne asada.)

IHCC theme: Sauces & Salsas