Roasted Poblano And Coconut Salsa

Recipe Ingredients

6		Poblanos
2		Red onions - sliced thickly (small)
6		Roma tomatoes - halved
		Olive oil - for brushing, plus
1/4 cup	59ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	46g / 1.6oz	Sweet toasted coconut
1/4 cup	59ml	Orange juice
1/4		Cilantro - chopped

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1C22) - from the TV FOOD NETWORK

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