Recipe courtesy of Alex Garcia
Show: Melting Pot
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Chilaquiles with Roasted Tomatillo Salsa

Recipe courtesy of Marcela Valladolid

Smooth Poblano Salsa

Recipe courtesy of Teddy Bernal

Smooth Poblano Salsa

Recipe courtesy of Teddy Bernal

Roasted Poblano Mayo

Recipe courtesy of Jeff Mauro

Roasted Poblano Quesadillas

Recipe courtesy of Rachael Ray

Hot Roast Snapper with Coconut, Chile and Lime Salsa

Recipe courtesy of Levi Roots

Roasted Poblano Skillet Cornbread

Recipe courtesy of Guy Fieri

Roasted Poblano Pepper Sliders

Recipe courtesy of La Cocinita

Corn and Roasted Poblano Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories