I came up with this salsa when I was looking for a good dip to accompany a Mexican themed bbq. Years later, this dip has become so popular with friends that I do not dare to leave it out. Once I tried, but confused questions soon raised ‘where is the coriander dip?!’ The fresh taste of the coriander combines lovely with the sweet, almost creamy taste of the cashews. The cumin, garlic and chilli add a great kick.
- 1 teaspoon cumin seeds
- Handful unsalted cashews
- A large bunch of fresh coriander
- 1 green chilli (optional)
- 2 cloves of garlic
- 2 generous tb spoons of good quality olive oil
- 1-2 limes (depending on the amount of juice)
- Salt and pepper
- Toast the cumin seeds until you smell the aroma.
- Next toast the cashews until lightly browned.
- Chop the chili, garlic and coriander (leaves and stalks!) in big chunks.
- Process all the ingredients above with a hand mixer, together with the olive oil, lime juice and salt and pepper.
- Decide how thick you want this dip to be; add more oil if necessary.
Goes very well with bread, as a snack on a cracker or as a dip with a Mexican meal… Or basically with anything else you like!
Originally published on www.kimsomberg.nl on May 25th 2016
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