Avocado Salsa With Pan-Roasted Cumin

4 from 2 ratings

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.

Servings

servings

Ingredients

1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon sea salt
1 tablespoon lime juice
1 teaspoon tabasco, or to taste
1 tablespoon avocado oil or olive oil
2 tablespoon finely chopped cilantro
2 ripe avocados

Directions

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.
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.