Total Time
30mins
Prep 30 mins
Cook 0 mins

This recipe came from an old magazine clipping. Placing here for safe-keeping.

Ingredients Nutrition

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. Transfer the poblanos to a paper bag and set aside to steam for 10 minutes. Using a small sharp knife, scrape off the blackened skins and remove the cores, seeds and stems. Finely dice the poblanos.
  2. In a food processor, blend the garlic and cilantro to a coarse paste. Add the poblanos, miso, soy sauce, lime juice and zest; process until a chunky paste forms. Use or refrigerate in an airtight container for up to one week.