Makes about 1 Cup
Spring Onion: 6 (White and Light Green Parts Only)
Coriander Leaves: 3 Cups
Finely Chopped Tomato: 1/4 Cup
Finely Shredded Fresh Coconut: 2 tbsp
Garlic Cloves: 2
Cumin Seeds: 1 tsp
Green Chillies: 1 or 2
Lime Juice: 1/4 Cup
Salt to Taste
Olive Oil: 1 & 1/2 tbsp
1. First wash spring onion and chop them into small pieces. Wash coriander leaves and keep aside.
2. In a small pan roast cumin seeds & keep aside. When they cool littlebit crush with rolling pin.
3. In a food processor, process spring onion, garlic and chillies. Then add corainder leaves, crushed cumin, lime juice, coconut,tomato, salt, oil and 1-2 tbsp water. Process it to form a coarse paste. You can adjust the quantity of water according to your desire.
4. Serve this salsa at room temperature or chilled with tortilla chips or you can use in any taco.
This is my entry for DK's A.W.E.D. Event