Cilantro Salsa with Coconut and Lime

• 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

1. In a small skillet, heat the cumin seeds over medium heat until toasted and aromatic, about 3 minutes.
2. Let cool slightly, then crush lightly.
3. In a food processor, process the scallions, garlic, and chiles until finely chopped, about 10 seconds.
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. (Per serving)
6. Calories: 98
7. Fat: 7g
8. Cholesterol: 0mg
9. Carbohydrate: 9g
10. Sodium: 270mg
11. Protein: 2g
12. Fiber: 2g

cumin seeds, scallions, garlic, serrano chiles, cilantro, lime juice, coconut, coarse salt, olive oil

Taken from www.epicurious.com/recipes/food/views/cilantro-salsa-with-coconut-and-lime-393341 (may not work)