Black Olive Pepper Dip

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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2 cans black olives sliced or chopped
8-10 poblanos ( roasted, peeled, seeded and chopped)
3 scallions cut into 1″ lengths
1 small tomato ( quartered and drained)
2 Tbsp. olive oil
2 Tbsp. cider vinegar
fresh chopped cilantro


Combine all the ingredients in a blender and process until barely blended. Serve with tortilla chips.