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
