blend · salsa
★ STARRED KITCHENPrep 10 minOlivebridge Tangy Peanut-Avocado
Independent adaptation of a publicly published Rick Bayless recipe. Not affiliated with, sponsored by, or endorsed by Rick Bayless.
Rick Bayless's Olivebridge Tangy Peanut-Avocado, from the published recipe.
Ratio
Ingredients
- Peanuts — 2 Tbsp roasted (18 g)
- Serrano — 2 stemmed roughly chopped
- Cilantro — 1/3 cup loosely packed roughly chopped (15 g)
- Lime Juice — 2 Tbsp (30 ml)
- Water — 1/2 cup (+ more if needed) (120 ml)
- Avocado — 1 ripe
- Salt — about 1/2 tsp (3 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Olivebridge Tangy Peanut-Avocado wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 4 stars · 3 national awards
- Copperhall Salsa Mexicana★ STARRED KITCHEN
- Cedarpass Salsa Mexicana★ STARRED KITCHEN
- Cinderfield Lime-Cilantro Vinagreta★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as Tangy Peanut-Avocado Salsa.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Rick Bayless Season 8 (published as “Tangy Peanut-Avocado Salsa”). Full citation lives in Provenance.