Avocado salsa with pan-roasted cumin and homemade tortilla chips

Avocado salsa with pan-roasted cumin and homemade tortilla chips

This salsa is a fusion between Mexican and Indian flavors – a marriage that’s exotic, but works marvelously here. 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!

Food & wine pairing: Austria, Grüner Veltliner with avocado salsa

Cocktail iconA 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.


Homemade tortilla chips


Avocado salsa with pan-roasted cumin and homemade tortilla chips

serves 4
active time: 30 min

For the pan-roasted spices

  1. 1 teaspoon cumin seeds
  2. 1/2 teaspoon coriander seeds

For the salsa

  1. 1/2 teaspoon sea salt
  2. 1 tablespoon fresh lime juice
  3. 1 teaspoon Tabasco Original Red Sauce or to taste
  4. 1 tablespoon avocado oil (or olive oil)
  5. 2 tablespoons finely chopped fresh cilantro
  6. 2 ripe avocados

For the tortilla chips

  1. 12 small (6″) corn tortillas
  2. vegetable oil for deep frying
  3. sea salt to taste

  1. Step 1:camera icon 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.
  2. Step 2:camera icon 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.
  3. Cook’s note: The salsa can be made up to 30 minutes ahead.
  4. Step 3:camera icon 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.


Avocado salsa with pan-roasted cumin and homemade tortilla chips

hors d’oeuvre, salsa, avocado

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9 Comments

  • Reply sara February 1, 2013 at 8:23 pm

    Love this! Totally making it to pair with tacos later this week. :)

    • Reply Viviane February 1, 2013 at 8:41 pm

      Oh sara… You made my day!

  • Reply mjskit February 2, 2013 at 5:36 pm

    What a delicious and fresh salsa! It’s so much more than guacamole. Love it!

  • Reply Kalamity Kelli March 13, 2013 at 10:10 pm

    I am a pinner for RecipeNewZ and as I pinned this great looking recipe my mouth started watering! Cumin (my favorite spice) and Avocado (one of my favorite things) which I put together all the time but I have never roasted the cumin – I can’t imagine how wonderful that tastes! I cannot wait to make it!

    • Reply Viviane March 14, 2013 at 6:10 pm

      Kalamity Kelli! Thank you so much for your lovely comment and for stopping by. I’m excited for you to make this avocado salsa… By the sound of it you will love it! Bon appétit!

  • Reply Tricia July 15, 2013 at 2:43 pm

    These sound divine, Viviane. Having just found some corn flour (and gluten free) tortillas here in Germany, I’m motivated to give this recipe a whirl. Merci. :)

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