This salsa can also be spooned over grilled shrimp, fish, chicken, or lamb.

　　

Ingredients

makes about 1/2 cup

　　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

　　

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.