No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • Servings: 4
  • Yield: Makes about 1/2 cup
Cilantro Salsa with Coconut and Lime

Photography: Alan Benson

Source: Martha Stewart Living, June 2003


  • 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


  1. 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.

  2. 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.

Related Topics