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
Need to make a substitution?
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.
Buy the full book from Amazon.