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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe came from an old magazine clipping. Placing here for safe-keeping. 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 |
3/4 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. 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.
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