Recipe courtesy of Mary Sue Milliken and Susan Feniger

Green Chile Paste

  • Level: Easy
  • Yield: 1/2 cup
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2 Poblanos, roasted, seeded and peeled

1/2 jalapeno chile, stemmed, seeded if desired, and roughly chopped

2 garlic cloves, peeled

1/2 bunch cilantro, leaves only

1 teaspoon salt

1/2 small red onion, peeled and chopped

juice of 2 limes

2 tablespoons water

2 tablespoons olive oil


Combine all of the ingredients in a blender and puree until a chunky paste is formed. Serve at room temperature.

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