Cilantro Salsa with Coconut and Lime

1. 1

   In a small skillet, heat the cumin seeds over medium heat until toasted and aromatic, about 3 minutes.

2. 2

   Let cool slightly, then crush lightly.

3. 3

   In a food processor, process the scallions, garlic, and chiles until finely chopped, about 10 seconds.

4. 4

   Add the cilantro, crushed cumin, lime juice, 2 tablespoons water, coconut, salt, and oil; pulse to form a coarse paste, about 10 times.

5. 5

   (Per serving)

6. 6

   Calories: 98

7. 7

   Fat: 7g

8. 8

   Cholesterol: 0mg

9. 9

   Carbohydrate: 9g

10. 10

    Sodium: 270mg

11. 11

    Protein: 2g

12. 12

    Fiber: 2g

* Per serving · 4 servings · Values may vary.

No additional tips available.