| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
8 |
Servings |
INGREDIENTS
| 2 |
cn |
Sliced black olives (up to) |
| 10 |
|
Poblano chiles; roasted, peeled and chopped; about 1 cup |
| 3 |
|
Scallions; cut into 1 inch lengths |
| 1 |
sm |
Tomato; quartered and drained |
| 2 |
tb |
Salad oil |
| 2 |
tb |
Cider vinegar |
| 1 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
From: arielle@taronga.com (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.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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