Spicy Coconut Salsa

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can be easy But the spicy coconut salsa should not be overlooked. It’s a spice that really gives off a delicious flavor. Tropical Sweetness and Spicy This Tanzanian recipe can be used for pork, chicken or beef dishes. And it goes well with barbecue. Serves as the perfect flavoring foil for earthy and smoky roasts.

This recipe uses traditional fresh coconut. and in fact, you will get fresher and tastier fruits if you have the time and patience to peel and grate the whole fruit. But if that doesn’t fit the question, don’t worry, we use desiccated coconut in this recipe. And it almost works.

Now, if you choose fresh coconut, you may not need to add water as it will be more moisturizing. You can grate it into large chunks or fine strips. Depending on your preference and for extra flavor Use coconut milk in the middle to moisten the meat after scraping.

In terms of chili, the medium spicy red chili is the best here. Look for red jalapenos, red serranos, or ripe Fresno peppers. There are two reasons why red is the best. First of all, it’s aesthetics. The color will be better with white coconut than green chili.

See how to make spicy coconut salsa:

The second is the natural sweetness of ripe red peppers. As jalapenos As chili peppers (and other hot peppers) mature on the vine, they take on a sweet taste. Green jalapenos tend to have a more grassy aroma. This is not a taste that matches the sweetness of tropical coconut.

Store in the refrigerator and use within three days. Instead, if you have leftovers, cook rice and sauté coconut salsa for a quick and delicious lunch.

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Spicy Coconut Salsa

Spicy Coconut Salsa

The perfect tropical salsa for barbecues and barbecues.

Preparation time 5 minutes

total time 5 minutes

Serve 16 servings

Calories 20 kcal

  • 4 teaspoons. water, approx.
  • 1/4 teaspoon salt
  • 1/2 cup desiccated coconut
  • 1 lemon
  • 1 red chili, medium heat (red jalapeno, serrano, or Fresno recommended)
  • Stir the salt in the water until it dissolves.

  • Place the coconut in a small bowl.

  • Pour half the water into the coconut and stir well. Add a little more but enough to moisten.

  • Remove the seeds and stems of the peppers and finely chop the flesh.

  • Grate the lemon zest into a bowl with the coconut. Then add finely chopped chili peppers.

  • Squeeze the lime juice over the coconut and mix all the ingredients together.

You can use fresh coconut in this recipe instead of dried coconut. if so Use less water in the recipe. Fresh coconut was moist. So use sparingly the amount of water needed to get a uniform coconut texture. You can also use coconut milk instead of water to nourish.

Calories: 20kcal Carbohydrates: 1g Protein: 1g Fat: 2g Saturated Fat: 2g Sodium: 38mg Potassium: 28mg Fiber: 1g Sugar: 1gVitamin A: 27 IUVitamin C: 5mg Calcium: 2mg Iron: 1mg

Keywords Fresno pepper, Jalapeno pepper, Serrano pepper

Categories: Food & Drinks


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