chile-olive dip
- Categories
- Dip
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | Sliced black olives (up to) |
| 10 | Poblano chiles; roasted, peeled and chopped; about 1 cup |
| 3 | Scallions; cut into 1 inch lengths |
| 1 small | Tomato; quartered and drained |
| 2 tablespoons | Salad oil |
| 2 tablespoons | Cider vinegar |
| 1 tablespoon | Chopped fresh cilantro |
From: arielle@... (Stephanie da Silva) Date: Mon, 8 Nov 1993 12:57:55 GMT From a pamplet I got from Shepard's seeds. Combine all ingredients in a blender and process until barely blended. Serve as a dip with sliced jicama and/or tortilla chips.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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