Hull and dice the strawberries into uniform 1/4-inch pieces, then transfer to a large mixing bowl. Seed the jalapeños and mince them finely to ensure consistent heat distribution throughout the salsa. Dice the red onion finely and chop the cilantro. Add the strawberries, jalapeños, red onion, and cilantro to the bowl, then season with kosher salt and ground black pepper. This prep work ensures all ingredients are ready and properly sized for even flavor distribution.

Pour the lime juice over the strawberry mixture and add the honey and ground cumin. Stir everything together gently but thoroughly, making sure the lime juice coats all the ingredients. The acidity from the lime will begin to soften the strawberries and help meld the flavors together. I like to taste at this point and adjust the salt or lime juice if needed—the brightness of citrus really makes this salsa sing.

Cover the bowl and refrigerate for 20-30 minutes. This resting time allows the salt to draw out the strawberry juices and lets all the flavors—the lime, cilantro, jalapeño, and cumin—blend together beautifully. Don't skip this step; the flavors are noticeably better after chilling.

Remove the salsa from the refrigerator and gently fold in the diced avocados just before serving. I add the avocado at the last moment to prevent it from browning and to maintain its creamy texture—if you fold it in too early, it can break down and become mushy. Transfer to a serving bowl and serve immediately with tortilla chips on the side.