Cilantro Salsa w/Coconut

By Bellacucinam

Ingredients

• 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

Details

Servings 4
Adapted from wholeliving.com

Preparation

Step 1

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.