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.















Chicken on a Dime
Paula's Best Dishes
Conscious Cooking
Barbecue Secrets
Cooking for Kids
10 Ways to Measure Perfect Portion Sizes
Healthy Fall Recipes
Salad Recipe Collection
Easy Weeknight Dinner Recipes
Simple, Satisfying Snacks

