Roasted Poblano and Coconut Salsa

Name: Roasted Poblano and Coconut Salsa
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 6 poblanos; 2 small red onion, sliced thickly; 6 Roma tomatoes, halved; Olive oil, for brushing, plus 1/4 cup; Salt and freshly ground black pepper; 1/2 cup sweet toasted coconut; 1/4 cup orange juice; 1/4 bunch cilantro, chopped; Serving suggestion: cooked fish or chicken.

Recipe courtesy of Alex Garcia

Watch how to make this recipe.

Roasted Poblano and Coconut Salsa

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Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

219

Total Fat

18

Saturated Fat

5

Carbohydrates

7

Dietary Fiber

2

Sugar

4

Protein

9

Cholesterol

31

Sodium

361

Total: 25 min
Prep: 15 min
Cook: 10 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

219

Total Fat

18

Saturated Fat

5

Carbohydrates

7

Dietary Fiber

2

Sugar

4

Protein

9

Cholesterol

31

Sodium

361

Total: 25 min
Prep: 15 min
Cook: 10 min

Ingredients

6 poblanos

2 small red onion, sliced thickly

6 Roma tomatoes, halved

Olive oil, for brushing, plus 1/4 cup

Salt and freshly ground black pepper

1/2 cup sweet toasted coconut

1/4 cup orange juice

1/4 bunch cilantro, chopped

Serving suggestion: cooked fish or chicken.

Directions

Roast the poblano peppers on a grill. Clean the peppers of skin and seeds.
Brush the onions and tomatoes with a little olive oil, season them with salt and pepper and grill until well marked on both sides, once done set aside.
Dice the poblanos, onion, and tomatoes to a medium size dice.
In a mixing bowl, combine the diced onion, tomatoes, and poblanos with the toasted coconut. Add the orange juice, olive oil, and cilantro. Season with salt and pepper. Serve with fish or chicken.