Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 1 cup | Cilantro leaves and stems tightly packed |
| 1 cup | Grated coconut |
| 1 \N | To 2 hot green chilies cored and seeded |
| 2 tablespoons | Lime juice |
| ½ teaspoon | Salt |
| 1 teaspoon | Sugar |
| 1 \N | 1\" piece ginger (opt) |
| 1 \N | Garlic clove(s) (opt) |
| \N \N | Water |
Put all the ingredients except the water in a blender or food processor. Add cup of water and blend. Scrape down the sides and keep adding water and blending until the mixture is a thick paste.
(The goal is to use just enough water to rehydrate the coconut but not so much that the paste is watery.) Fine Cooking April-May 1995
Submitted By DIANE LAZARUS On 04-22-95