Poblano chiles; roasted, peeled and chopped; about 1 cup
3
Scallions; cut into 1 inch lengths
1 klein
Tomato; quartered and drained
2 Esslöffel
salad oil
2 Esslöffel
cider vinegar
1 Esslöffel
cilantro chopped, fresh
die Zubereitung:
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.
