LOCATION: Recipes >> Dips >> Chile Olive
|
 |
|
Chile Olive
|
|
|
|
Chile-Olive Dip
2 cans sliced black olives
8 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
Combine all ingredients in a blender and process until barely blended.
Serve as a dip with sliced jicama and/or tortilla chips.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
