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Print this Recipe    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.

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