Hull and dice the strawberries into 1/2-inch pieces, then finely mince the jalapeño peppers and finely dice the red onion into 1/4-inch pieces. Roughly chop the fresh cilantro. In a medium bowl, combine the strawberries, jalapeños, red onion, cilantro, sea salt, and freshly cracked black pepper. I like to taste as I go here—if you prefer less heat, use just one jalapeño instead of two and a half, since the heat will intensify as the salsa sits.

Pour the fresh lime juice into the strawberry mixture from Step 1 and stir gently to combine. Add the honey or agave nectar and ground cumin, stirring until everything is evenly distributed. The lime juice will begin to release more of the strawberry juices and activate the flavors of the jalapeños and cilantro.

Cover the bowl and refrigerate for 20-30 minutes. This resting time allows the flavors to meld together and the salt to gently draw out the natural juices from the strawberries, creating a more cohesive salsa. I've found that chilling before adding the avocado prevents it from becoming mushy and breaking down from the acidic lime juice.

Pit and cut the avocados into 1/2-inch chunks. Remove the chilled salsa from the refrigerator and gently fold in the avocado pieces using a rubber spatula or wooden spoon—avoid stirring vigorously, which can break apart the delicate avocado. Taste the salsa and adjust the seasoning with additional salt or a squeeze of fresh lime juice if needed.

Transfer the strawberry avocado salsa to a serving bowl and serve right away with tortilla chips on the side. The salsa is best enjoyed fresh, before the avocado has time to oxidize or soften further.