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Roasted Poblano and Coconut Salsa Recipe

Roasted Poblano and Coconut Salsa Recipe

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Ingredients:

Serving

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	225.01 Kcal (942 kJ)
Calories from fat	167.86 Kcal
		% Daily Value*
Total Fat	18.65g	29%
Sodium	12.59mg	1%
Potassium	311.39mg	7%
Total Carbs	14.3g	5%
Sugars	3.63g	15%
Dietary Fiber	1.1g	4%
Protein	1.99g	4%
Vitamin C	15.9mg	26%
Iron	0.6mg	3%
Calcium	18.1mg	2%

Amount Per 100 g
Calories	180.05 Kcal (754 kJ)
Calories from fat	134.33 Kcal
		% Daily Value*
Total Fat	14.93g	29%
Sodium	10.08mg	1%
Potassium	249.17mg	7%
Total Carbs	11.44g	5%
Sugars	2.9g	15%
Dietary Fiber	0.88g	4%
Protein	1.59g	4%
Vitamin C	12.7mg	26%
Iron	0.5mg	3%
Calcium	14.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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