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Roasted Poblano and Coconut Salsa
Recipe courtesy Alex Garcia

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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved