Cilantro-Poblano Paste

• 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
• 34 teaspoon lime zest, finely grated

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

peppers, garlic, fresh cilantro, light miso, soy sauce, lime juice, lime zest

Taken from www.food.com/recipe/cilantro-poblano-paste-501444 (may not work)