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(recipe, Carrie Floyd)
This salsa is great with chips or served as a topping for tacos or tostados. Even without the avocadoes, it's tasty.
- 2 tsp. cumin seeds
- 1 large garlic clove, minced
- 1 Tbsp. fresh lime juice
- 1 tsp. minced jalapeño
- 1 bunch scallions, chopped (mostly white with a little light green) or ¼ cup diced red or white onion
- ½ tsp. salt, or more to taste
- 1 Tbsp. fresh cilantro, coarsely chopped
- 1 pt. cherry tomatoes, quartered
- 1 small, ripe avocado (preferably Hass), peeled, pitted, and diced
- In a small dry skillet, roast the cumin seeds over moderately high heat, tossing until fragrant and golden, about 1 minute. Remove seeds from heat and let cool, then grind the seeds with a pestle in a large mortar or chop them finely on a cutting board.
- In a medium bowl, combine the cumin, garlic, lime juice, jalapeño, scallions, salt, and cilantro. Fold in the tomatoes, then the avocado. Place plastic wrap directly on salsa and let stand at room temperature for an hour before serving.