Tangy Peanut-Avocado Salsa

Salsa de Aguacate con Cacahuate y Limon
This salsa can be made with toasted pumpkinseeds.From Season 8, Mexico—One Plate at a Time
Servings: 11/2 cups


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


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.


  1. Hi Rick, I watched the tv show from create program when you traveled to Tijuana-Rosarito
    and I recorded but by mistake I erased and I don’t have the name of the places you were
    eating, can you send me the names?, because I’m going soon to there and I want to taste
    the tacos because they look very good on tv. Thank you so much for showing my wonderful Mexico to the world. EV.

  2. We really like this salsa. But as with most of Rick’s recipes we start with one serrano. You can always add more if it’s not spicy enough.

  3. We love this salsa. But as with many of Rick’s recipes we start with one serrano. You can always add another if it’s not spicy enough.

  4. This is a great salsa! We double the peanuts (or peanut butter if no peanuts on hand) because the taste and texture is really great! This is a winner!

  5. Yup, increase the amount of peanuts, the peanuty flavor gets lost with only tablespoons. This sauce is a lot milder, flavor-wise, than I expected. Perhaps needs more lime too. The 2 stemmed serranos added the perfect about of heat.

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