- 1/2 teaspoon freshly ground pepper
- 1 cup loosely packed cilantro leaves and tender stems, plus 1/4 cup cilantro leaves
- 1/2 cup sliced green onions
- 1 medium jalapeño, chopped
- 3 garlic cloves
- 1 cup coconut milk
- 3 tablespoons lime juice
How to Make It
Heat a grill to medium-high (about 450°). Put 1 tbsp. oil and the mustard seeds in a small frying pan. Cook, covered, over medium heat until you hear the first seed pop. Add cumin and let sizzle, covered, 1 minute. Remove from heat and let cool completely, about 10 minutes.
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