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.
And although it’s easy enough to buy a bag of tortilla chips to serve with your salsa, it’s great fun to make your own. You’ll be able to devour them warm.
Serve the salsa and the warm chips with this exuberant basil-infused Meyer lemon margarita… and be prepared to make a second batch!
Enjoy this bite-sized demo!
Avocado Salsa with Pan-Roasted Cumin and Homemade Tortilla Chips
active time: 30 min
For the pan-roasted spices
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
For the salsa
- 1/2 teaspoon sea salt
- 1 tablespoon fresh lime juice
- 1 teaspoon Tabasco or to taste
- 1 tablespoon avocado oil (or olive oil)
- 2 tablespoons finely chopped fresh cilantro
- 2 ripe avocados
For the tortilla chips
- 12 small (6”) corn tortillas
- vegetable oil for deep frying
- sea salt to taste
- Step 1: 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.
- Step 2: 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.
- Cook’s note: The salsa can be made up to 30 minutes ahead.
- Step 3: Heat a deep fryer to 350°F (177°C). Cut the tortillas in 1 1/2” wide strips (or any shape you like). Place half the tortilla pieces in a wire basket and deep fry for about 1 minute, until they’re crisp and light golden. Drain on paper towels and sprinkle with the salt. Repeat with the balance of the tortillas. (If you don’t have a deep fryer, you can use a wok or a large skillet. Make sure there’s plenty of oil in the pan and don’t crowd the tortillas when you fry them.) Serve the salsa with the warm tortilla chips.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.