Makes about 2 cups
Roasting peppers imparts earthy flavor. To roast, put them on a baking sheet and place under a preheated broiler about 4 inches from the heat. Turn them until they are blistered and charred, about 10-12 minutes. Enclose peppers in a brown paper bag and let them steam until they are cool enough to handle. Starting a the blossom end, peel the peppers under cold water, discarding the stems, ribs and seeds (if you like the heat, leave the ribs and seeds).
2 cans sliced black olives
10-14 Padróns, roasted (peeled and seeded if desired, but not necessary) de-stemmed and chopped
3 scallions, cut into 1 inch lengths
1 small tomato, quartered and drained
2 tablespoons olive oil
2 tablespoons cider vinegar
2 tablespoons chopped fresh cilantro leaves
1. Combine all ingredients in a blender and process until just barely blended. Serve as a dip with sliced jicama and/or tortilla chips. Good with chicken and fish, too.