Ingredients
1 1/4 teaspoons whole cumin seed
3/4 cup finely grated unsweetened coconut
2 to 3 Thai chile peppers or 1 small jalapeno pepper, minced
2 cups mint leaves (1 bunch), chopped medium fine
2 cups cilantro leaves (1 bunch), chopped medium fine
1 tablespoon finely chopped fresh ginger
1 1/2 tablespoons finely chopped garlic
2 1/2 teaspoons sugar
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons salt
1 tablespoon fresh lime juice
Preparation
In a small skillet over medium-low heat, toast cumin seeds, tossing often, until very fragrant, about 3 minutes. Remove from pan, let cool, and grind in a spice grinder.
Transfer cumin to a bowl, add remaining ingredients, and toss well to combine
