Avocado Salsa with Pan-Roasted Cumin

Avocado Salsa with Pan-Roasted Cumin
Viviane Bauquet Farre

Ingredients

For the pan-roasted spices

  • 1 Teaspoon  cumin seeds
  • 1/2 Teaspoon  coriander seeds

For the salsa

  • 1/2 Teaspoon  sea salt
  • 1 Tablespoon  lime juice
  • 1 Teaspoon  Tabasco, or to taste
  • 1 Tablespoon  avocado oil or olive oil
  • 2 Tablespoons  finely chopped cilantro
  • ripe avocados

This salsa is a fusion between Mexican and Indian flavors — a merging that’s exotic but works marvelously. Pan-roasting the spices before making the salsa makes this simple dish truly spectacular.

Directions

For the pan-roasted spices

Heat a small heavy-bottomed frying pan over medium heat. Add the cumin and coriander seeds and cook until they turn deep golden and are fragrant, about 2 minutes, shaking the pan constantly and taking care not to burn the spices. Transfer to a mortar and grind until finely ground.

For the salsa

Place the ground spices, salt, lime juice, Tabasco, oil, and cilantro in a large bowl and stir until well blended. Cut the avocados in half. Remove the pit and cut the flesh with a paring knife in a small grid pattern, being careful not to cut through the skin so you do not cut yourself.

Scoop out the flesh with a spoon and add it to the rest of the ingredients. Crush the salsa with a pestle making sure to keep some chunks and stir well. Place the salsa in a bowl and set aside.

Notes

Note: The salsa can be made up to 30 minutes ahead.

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...