Recipe courtesy of Alex Garcia
Roasted Poblano and Coconut Salsa
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 219
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 31
- Sodium
- 361
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.