Yield: 8 Servings
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .