Cilantro-Poblano Paste

1. 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. 2

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

3. 3

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

4. 4

   Finely dice the poblanos.

5. 5

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

6. 6

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

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.