It may be simple, but spicy coconut salsa should not be underestimated. It’s a true kick-butt condiment that delivers a citrusy tang, tropical sweetness, and flavorful fire. This Tanzanian recipe can be used to liven up any pork, chicken, or beef dish. And it works very well paired with barbecue, acting as the perfect flavor foil for earthy and smoky grilled meats.
Traditionally fresh coconut would be used for this recipe. And, to be honest, a fresher and more flavorsome result is there for the taking if you have the time and patience to peel and grate up a whole fruit. But, if this is out of the question, don’t worry. We use dried coconut in this recipe, and it works almost as well.
Now if you do choose fresh coconut, you may need to omit some water as it will be much moister. You can grate it into larger chunks or finer strands, depending on your taste. And, for extra flavor, use the coconut water from the middle to moisten the flesh after grating.
In terms of chili peppers, a red medium-heat pepper is best here. Look to red jalapeños, red serranos, or ripe Fresno peppers. There are two reasons why red is best. The first is aesthetic. The color looks better with white coconut than green chilies.
See spicy coconut salsa being made:
The second is the natural sweetness of mature red chilies. As jalapeños (and many other hot peppers) age on the vine, they gain sweetness. Green jalapeños tend to have more of a bright, grassy bite that’s not the right flavor profile to match the tropical sweetness of coconut.
Store in the refrigerator and use within three days. If you have some leftovers, boil some rice and stir in coconut salsa to make a delicious and quick lunch.
Like this recipe? You’ll love these too:
- Cherry Salsa: The bright bite of jalapeños mixes with that delicious cherry tang.
- Peach Habanero Salsa: Here’s an extra-hot option. Peaches and habs work particularly well together.
- Jalapeño Mango Salsa: Tropical sweetness stars here with moderate heat.
Spicy Coconut Salsa
- 4 teaspoons water approximately
- 1/4 teaspoon salt
- 1/2 cup desiccated coconut
- 1 lime
- 1 red chili pepper medium-heat (red jalapeño, serrano, or Fresno recommended)
- Stir salt into the water until dissolved
- Place the coconut into a small bowl
- Pour half of the water over the coconut and stir, add some more but just enough to dampen
- Remove the seeds and stem from the chili pepper and finely chop the flesh
- Grate the zest from the lime into the bowl with the coconut and add the chopped chili pepper
- Squeeze the lime juice over the coconut and mix all ingredients thoroughly