Coconut Lime Chutney
Lemongrass, jalapeño and Pace® Chunky Salsa combine in this versatile sauce that delivers flavorful heat. It’s perfect for fried fish sliders on Hawaiian bread.
138 oz. Pace® Chunky Salsa — Mild
9 each Lime, juice & zested
5/8 cup Garlic, roasted
5/8 cup Lemongrass paste
1 cup Cilantro, chopped
9 each Jalapeños, seeded and diced
1 2/3 cups Coconut flakes, toasted
1 2/3 cups Mint, minced
3 1/4 cups Coconut milk
- Place all ingredients in a bowl except the coconut milk. Mix well.
- Add the coconut milk 1/4 cup at a time. All 3 1/4 cups might not be required — use just enough milk for flavor but do not make mixture too wet.
- Serve cold or at room temperature.
This chutney grows hotter as it rests so let sit if more heat is desired.
Use this for stuffing, to top chicken, fish, pork, flank steak or use it as a garnish.