This salsa is great with chips or served as a topping for tacos or tostados. Even without the avocadoes, it’s tasty.

Steps

1. 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.
2. 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.