Spicy Coconut-Cashew Relish
Category:
Makes about 2 cups.
Super easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 1 cup(s) cashews, heaping
- 1 cup(s) unsweetened, shredded coconut
- 1 tablespoon(s) grated ginger, heaping
- 1 jalapeño(s), minced
- 2 cloves garlic, minced
- 2 tablespoons tamari sauce
- 1 1/2 tablespoons Sriracha
- 1 cup(s) chopped scallions
- 1 cup(s) chopped cilantro
- 2 tablespoons neutral oil
- 1 lime(s), juiced
Spicy Coconut-Cashew Relish Directions
- Toast the cashews and coconut separately in a 350° oven until lightly browned—watching closely.
- Put the first 7 ingredients in a food processor and pulse to blend until chunky.
- Add the scallions and cilantro and pulse just a few times, until mixed.
- Add the lime juice and oil and pulse to combine. Taste and adjust seasonings.
Recipe notes
Delicious on simple cooked noodles splashed with toasted sesame oil, this relish is also stellar over steamed rice or as a sandwich condiment.
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