Avocado Salsa with Pan-Roasted Cumin

Avocado Salsa with Pan-Roasted Cumin

Viviane Bauquet Farre


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.


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.


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

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