Recipe - Chile-Mustard Chicken

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 small Tomato; quartered and
drained
2 tablespoon Salad oil
2 tablespoon Cider vinegar
1 tablespoon 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 cut or sliced up 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.