Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 26.31 Kcal (110 kJ) | ||
| Calories from fat | 5.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 1% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 576.6mg | 24% | |
| Potassium | 60.47mg | 1% | |
| Total Carbs | 3.7g | 1% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 1.89g | 4% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 12.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 115.18 Kcal (482 kJ) | ||
| Calories from fat | 25.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 1% | |
|---|---|---|---|
| Cholesterol | 1.36mg | 0% | |
| Sodium | 2524.49mg | 24% | |
| Potassium | 264.73mg | 1% | |
| Total Carbs | 16.22g | 1% | |
| Sugars | 3.2g | 3% | |
| Dietary Fiber | 2.8g | 3% | |
| Protein | 8.27g | 4% | |
| Vitamin C | 11.2mg | 4% | |
| Iron | 1.7mg | 2% | |
| Calcium | 56.5mg | 1% | |
* 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.
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