Roasted Poblano and Coconut Salsa

  • Recipe courtesy of Alex Garcia

Total Time:
25 min
15 min
Inactive Prep:
10 min
6 servings


  • 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


    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.