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Cilantro-Poblano Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.0341
Energy (kCal)82.0008
Carbohydrates (g)10.8508
Total fats (g)2.2249
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    poblano pepper 6 - - - -
    garlic clove 3 chopped - - - -
    cilantro 1 cup chopped 3.68 0.5872 0.3408 0.0832
    miso 2 tablespoons 67.32 8.6258 4.3486 2.0434
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    lime juice 2 teaspoons 2.5208 0.8490000000000001 0.0423 0.0071
    lime zest 3/4 teaspoon grated - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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