| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dip | 8 | Servings | ||
INGREDIENTS
| 2 | Sliced black olives | |
| 8 | up to | |
| 10 | Poblano chiles, roasted | |
| peeled and chopped about | ||
| cup | ||
| 3 | Scallions, cut into 1 inch | |
| lengths | ||
| 1 | Tomato, quartered and | |
| drained | ||
| 2 | T | Salad oil |
| 2 | T | Cider vinegar |
| 1 | T | Chopped fresh cilantro |
INSTRUCTIONS
1 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 120
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 2548.4mg
Potassium: 437.7mg
Carbohydrates: 4.2g
Fiber: 2.2g
Sugar: <1g
Protein: 8.2g