Spicy Coconut Salsa

A tropical salsa that's perfect with BBQ and grilled meats

Course Condiment, Salsa

Keyword Fresno pepper, Jalapeno Pepper, Serrano Pepper

Prep Time 5

Total Time 5

Servings servings

Calories 20kcal

Ingredients

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)

US Customary - Metric

Instructions

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

Notes

You can use fresh coconut in this recipe instead of dried coconut. If you do, use less water in the recipe. Fresh coconut will already be moist, so use water as needed to get the right consistency. You can also opt to use the coconut milk instead of the water to moisten.

Nutrition