10 Poblano chiles, roasted, peeled and chopped; about 1 cup
3 Scallions, cut into 1 inch lengths
1 small Tomato, quartered and drained
2 tbsp Salad oil
2 tbsp Cider vinegar
1 tbsp Chopped fresh cilantro
Preparation
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.
