Tangy Peanut-Avocado Salsa

Servings: 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

INSTRUCTIONS

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.