Cilantro-Poblano Paste

Name: Cilantro-Poblano Paste
Ingredients: 6 large poblano peppers; 3 large garlic cloves, coarsely chopped; 1 cup fresh cilantro, chopped; 2 tablespoons light miso (white); 1 tablespoon soy sauce; 2 teaspoons fresh lime juice; 34 teaspoon lime zest, finely grated

7 ingredients

7 steps

Ingredients

6 large poblano peppers
3 large garlic cloves, coarsely chopped
1 cup fresh cilantro, chopped
2 tablespoons light miso (white)
1 tablespoon soy sauce
2 teaspoons fresh lime juice
34 teaspoon lime zest, finely grated

Directions

1

Roast the poblano peppers directly over a gas flame or under the broiler as close to the heat as possible, turning frequently, until charred all over.
2

Transfer the poblanos to a paper bag and set aside to steam for 10 minutes.
3

Using a small sharp knife, scrape off the blackened skins and remove the cores, seeds and stems.
4

Finely dice the poblanos.
5

In a food processor, blend the garlic and cilantro to a coarse paste.
6

Add the poblanos, miso, soy sauce, lime juice and zest; process until a chunky paste forms.
7

Use or refrigerate in an airtight container for up to one week.