Cilantro Salsa with Coconut and Lime

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

More Ways to Share:

Ingredients

Makes about 1/2 cup; serves 4

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