Tangy Peanut-Avocado Salsa

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

2 tablespoons roasted peanuts

2 serrano chiles, stemmed and roughly chopped

⅓ 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 at rickbayless.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer