Cilantro Salsa with Coconut and Lime

This salsa makes a wonderful dipping sauce. It can also be spooned over grilled shrimp, fish, chicken, or lamb.

1 tsp. cumin seeds
6 scallions, white and light-green parts only, chopped
2 cloves garlic
1 or 2 Serrano chiles, seeded for less heat, if desired
3 cups fresh cilantro leaves
¼ cup lime juice, freshly squeezed (~ 3 limes)
2 Tbsp. shredded sweetened coconut
½ tsp. coarse sea salt
1 Tbsp. + 1 tsp. extra-virgin olive oil

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 Tbsp. water, coconut, salt and oil; pulse to form a coarse paste, about 10 times.

Serve at room temperature.

Makes about ½ cup.