Roasted Poblano and Coconut Salsa
Roast the poblano peppers on a grill. Clean the peppers of skin and seeds.
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.
Recipe courtesy of Alex Garcia