Yield: 8 Servings
Measure | Ingredient |
---|---|
2 cans | Sliced black olives (up to) |
10 \N | Poblano chiles; roasted, peeled and chopped; about 1 cup |
3 \N | 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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