Cilantro Poblano Paste Recipes

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POBLANO-CILANTRO RELISH



Poblano-Cilantro Relish image

Categories     Side     Quick & Easy     Backyard BBQ     Chile Pepper     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 1 cup

Number Of Ingredients 7

3 large garlic cloves, unpeeled
3 poblano chiles
1 cup cilantro
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon lime juice, plus more for seasoning
1 tablespoon vegetable oil

Steps:

  • Light a grill and preheat for for at least 10 minutes or preheat a grill pan. Skewer the garlic. Grill the garlic and poblanos over moderately high heat, turning frequently, until the garlic is charred and softened, about 5 minutes, and the poblanos are blackened all over, about 10 minutes.
  • Transfer the vegetables to a plate. Peel the garlic and transfer to a food processor. Peel the peppers, then core them and discard most of the seeds. Cut the peppers into strips and transfer to a food processor.
  • Pulse the garlic and peppers until coarsely chopped. Add the cilantro, fish sauce, sugar and 1 tablespoon of lime juice and pulse to a chunky puree. Add the vegetable oil and process until incorporated. Season the relish with more lime juice, if desired, and serve.

ROASTED POBLANO CILANTRO SAUCE



Roasted Poblano Cilantro Sauce image

This sauce is extremely versatile. It can be used as a dressing, sauce, a spread and a dip. Great on chicken, fish and pork. This has the essence of guacamole without the avocado. UPDATE: 9/15/2006- Adopted from the Recipezaar account.

Provided by SusieQusie

Categories     Sauces

Time 20m

Yield 1 1/2 cups, 6-8 serving(s)

Number Of Ingredients 8

2 poblano peppers, roasted, peeled and seeded
1/4 cup red onion, coarsely chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/4 cup spinach leaves
1/4 cup cilantro leaf
2 teaspoons honey
salt & freshly ground black pepper

Steps:

  • In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
  • While the blender is running, add the oil slowly until emulsified.
  • Add the spinach and cilantro and blend until smooth.
  • Add the honey and season to taste with salt and pepper.
  • Serve at room temperature.

CILANTRO-POBLANO PASTE



Cilantro-Poblano Paste image

Make and share this Cilantro-Poblano Paste recipe from Food.com.

Provided by DailyInspiration

Categories     Lime

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 7

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

Steps:

  • 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 : Calories 251.4, Fat 6.8, SaturatedFat 0.7, Sodium 711.7, Carbohydrate 46, Fiber 18.2, Sugar 0.5, Protein 11.7

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