Guacamole Salsa
Ingredients
| 3 | Ripe Hass avocados (the dark-skinned type), chopped coarse | |
| 1 | Clove garlic, minced | |
| 1/8 | Red onion, minced | |
| 2 | Jalapenos, minced fine | |
| 1 t | Coriander seeds | |
| ½ t | Cumin seeds | |
| 3 | Roma tomatoes, diced | |
| 2 | Limes, juiced | |
| Salt | ||
| Fresh cilantro, minced |
Directions
Lightly toast the coriander seeds until fragrant. Don't allow them to change color substantially. Set aside to cool.
Lightly toast the cumin seeds until fragrant. It's ok if they change color a bit but don't burn them. Set aside to cool.
Combine the avocado, garlic, onion, and jalapenos in a bowl. Slightly mash the avocado.
Add the tomato.
Crush the coriander seeds with the side of a knife. Chop coarsely and add.
Chop the cumin seeds and add.
Add the lime juice and mix thoroughly. Leave some of the avocado a little chunky.
Add salt and cilantro to taste.
Notes
Although this appears to be more guacamole than salsa, the addition of ingredients like tomatoes technically makes it a salsa.
A coffee grinder reserved for grinding spices makes chopping the coriander seeds and cumin easy. You may want to sift the ground spices through a fine strainer to remove the coriander hulls.
Reserve a pit from one of the avocados and keep it in the bowl until you are ready to serve. It keeps the avocado from turning brown.