Title: Chile-Olive Dip
Categories: Dip
Yield: 8 Servings

2 cn Sliced black olives
8 -(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

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.