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 freshly squeezed lime juice, (about 3 limes)
2 tablespoons shredded sweetened coconut
1/2 teaspoon coarse salt
1 tablespoon plus 1 teaspoon olive oil
Preparation
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 tablespoons water, coconut, salt, and oil; pulse to form a coarse paste, about 10 times. Serve at room temperature.
