Avocado salsa with roasted cumin and homemade tortilla chips A creamy avocado dip with exotic flavors
It’s not guacamole; it’s avocado salsa!
Who doesn’t love guacamole? The beloved Mexican dip, made with avocados and seasonings pounded in a molcajete (a lava mortar and pestle), is so delectable that practically no one can resist it.
And although I do have an authentic guacamole recipe in my repertoire (I will publish it one day, I promise!), this salsa is not guacamole per se. It’s a fusion between Mexican and Indian flavors – a marriage that’s exotic but works marvelously here. Plus, this easy avocado dip is enhanced by a simple but crucial step: roasting the spices before adding them to the salsa.
For a truly special touch, make your own tortilla chips
Lastly, while it’s easy enough to buy a bag of tortilla chips to serve with your salsa, it’s also great fun to make your own. You’ll be able to devour your homemade corn chips warm! It’s all in the recipe below… take a look.
Food & cocktail pairing: Margarita with avocado salsa
A margarita is the first thing that comes to mind for this most flavorful salsa. When juicy nectarines are in season, try this luscious nectarine margarita with fleur de sel rim. If you’re not in the mood for mixing cocktails, then pour a Grüner Veltliner from Austria or a Sauvignon Blanc from New Zealand. They’ll both go marvelously with this salsa.
Avocado salsa with 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 Original Red Sauce 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 (180°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.