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

22 April 2012

Tangy Peanut-Avocado Salsa

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Guacamole

Back in the States, I was famous for my guacamole. Wherever we went, I was always asked to make and take my guacamole. This is one of many recipes, that I learned to make by myself, by trial and error.

My guacamole has one "secret" ingredient that I'm going to share with you. I discovered it through necessity. My grandparents would take me camping EVERY weekend to a small "members only" campground in Oak Glen, California. Every Friday evening at the campground, a potluck was held. My grandmother would always take her sopa de arroz (spanish rice). But one Friday in particular, my grandparents were asked to take some guacamole.

Well, my grandparents kindly left this task to me. But we only had a few avocados. It wasn't nearly enough guacamole for the potluck. I checked the very small refrigerator in our camper and all we had was a container of sour cream. (Pappy liked to put sour cream on everything.) So, I thought I'd add a bit of sour cream to my guacamole, to make it seem like we had more guacamole. Sure enough, this was a hit, and I've been making my guacamole this way ever since!

Feel free to add as little or as much sour cream as you like!

Guacamole

Ingredients:

• 4 avocados
• 1 roma tomato, finely chopped
• 1 small onion, finely chopped
• 1 tablespoon cilantro, finely chopped
• 1 serrano chile, seeded and finely chopped
• 1 lime, juice only
• 4 tablespoons Mexican crema or sour cream

Directions:

Cut avocados in half lengthwise; remove seed. Spoon out avocado and place in medium bowl. Squeeze lime juice over avocado. (This helps prevent browning.)

Add remaining ingredients.

Mash with fork or potato masher until desired consistency. Season with a couple of pinches of salt. Cover with plastic wrap and refrigerate until ready to serve. Enjoy!!!

With Love,

Leslie Limon

22 June 2009

Guacamole

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