Salsa with lime and coconut chips

In a small frying pan fry the seeds of cumin on medium heat until they are browned Ingredients:

• cumin seeds - 1 teaspoon
• green onions, only white and light green parts, chopped - 6 pieces
• small cloves of garlic - 2 pieces
• chili - 1-2 pieces
• cilantro leaves - 3 cups
• freshly squeezed lime juice (about 3 limes) - 1/4 Cups
• coconut shaving - 2 st. spoons
• salt - 1/2 teaspoonfuls
• and 1 teaspoon of olive oil - 1 st. a spoon

Instructions

In a small frying pan fry the seeds of cumin on medium heat until they are browned and the fragrance appears, about 3 minutes. Allow to cool slightly, then lightly grind with a knife. In a food processor combine the onions, garlic and chili for about 10 seconds. Add cilantro, crushed cumin, lemon juice, 2 tablespoons water, coconut shavings, salt and butter, beat until the consistency of the paste. Serve salsa at room temperature.

Servings: 1