Chile-olive dip
8 Servings
Ingredients
| Quantity | 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 |
Directions
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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