Recipe courtesy of Alex Garcia
Show: Melting Pot
Total:
25 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

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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