Chile-olive 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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