Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Tangy Peanut-Avocado Salsa

Salsa de Aguacate con Cacahuate y Limon

Makes about 1 1/2 cups

This salsa can be made with toasted pumpkinseeds.

From Season 8   Mexico - One Plate at a Time                        

Ingredients

2 tablespoons roasted peanuts
2 serrano chiles, stemmed and roughly chopped
1/3 cup roughly chopped, loosely packed cilantro
2 tablespoons fresh lime juice
1 ripe avocado, pit removed, flesh scooped from the skin and roughly chopped
Salt

Directions

In a blender jar combine the peanuts, chile, cilantro, lime juice and 1/2 cup water.  Blend until completely smooth .  Add the avocado and pulse until thoroughly blended.  Taste and season with salt, usually about 1/2 teaspoon, and thin with additional water if you think necessary.

Recipes