Cilantro-Poblano Paste

Submitted by DailyInspiration

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

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 1.5 cups

ingredients

• 6 large poblano peppers
• 3 large garlic cloves, coarsely chopped
• 236.59 ml fresh cilantro, chopped
• 29.58 ml light miso (white)
• 14.79 ml soy sauce
• 9.85 ml fresh lime juice
• 3.69 ml 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. 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.