Avocado Salsa with Pan-Roasted Cumin

Avocado Salsa with Pan-Roasted Cumin
Staff Writer
Avocado Salsa with Pan-Roasted Cumin

Viviane Bauquet Farre

Avocado Salsa with Pan-Roasted Cumin

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.

Notes

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

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

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.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
4mg
0%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Magnesium, Mg
5mg
2%
Phosphorus, P
6mg
1%
Sodium, Na
48mg
3%
Water
4g
0%

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.