Homepage » Eat Well » Cilantro Salsa with Coconut and Lime

Cilantro Salsa with Coconut and Lime

Save
Rate
Print
Email
Facebook - Share this

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

More Ways to Share:

This salsa makes a wonderful dipping sauce. It can also be spooned over grilled shrimp, fish, chicken, or lamb.

Per serving: 98 calories, 7 g fat, 0 mg cholesterol, 9 g carbs, 270 mg sodium, 2 g protein, 2 g fiber

Ingredients

Makes about 1/2 cup; serves 4

1 teaspoon cumin seeds
6 scallions, white and light-green parts only, chopped
2 small garlic cloves
1 or 2 serrano chiles, seeded for less heat, if desired
3 cups loosely packed cilantro leaves
1/4 cup freshly squeezed lime juice (about 3 limes)
2 tablespoons shredded sweetened coconut
1/2 teaspoon coarse salt
1 tablespoon plus 1 teaspoon olive oil

Directions

In a small skillet, heat cumin seeds over medium heat until toasted and aromatic, about 3 minutes. Let cool slightly, then crush lightly with the side of a knife.
In a food processor, process scallions, garlic, and chiles until finely chopped, about 10 seconds. Add cilantro, crushed cumin, lime juice, 2 tablespoons water, coconut, salt, and oil; pulse to form a coarse paste, about 10 times. Serve at room temperature.

From Martha Stewart Living, June 2003