Cilantro Salsa with Coconut and Lime
This salsa can also be spooned over grilled shrimp, fish, chicken, or lamb.
Recipe information
Yield
makes about 1/2 cup
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 fresh lime juice (about 3 limes)
2 tablespoons shredded sweetened coconut
1/2 teaspoon coarse salt
1 tablespoon plus 1 teaspoon olive oil
Preparation
Step 1
In a small skillet, heat the cumin seeds over medium heat until toasted and aromatic, about 3 minutes. Let cool slightly, then crush lightly.
Step 2
In a food processor, process the scallions, garlic, and chiles until finely chopped, about 10 seconds. Add the cilantro, crushed cumin, lime juice, 2 tablespoons water, coconut, salt, and oil; pulse to form a coarse paste, about 10 times.
Fit to Eat Recipe
Step 3
(Per serving)
Step 4
Calories: 98
Step 5
Fat: 7g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 9g
Step 8
Sodium: 270mg
Step 9
Protein: 2g
Step 10
Fiber: 2g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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