Roasted Poblano and Coconut Salsa

1. 1

   Roast the poblano peppers on a grill.

2. 2

   Clean the peppers of skin and seeds.

3. 3

   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.

4. 4

   Dice the poblanos, onion, and tomatoes to a medium size dice.

5. 5

   In a mixing bowl, combine the diced onion, tomatoes, and poblanos with the toasted coconut.

6. 6

   Add the orange juice, olive oil, and cilantro.

7. 7

   Season with salt and pepper.

8. 8

   Serve with fish or chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.