1/4 cup vinegar
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 poblano peppers (can be substituted with bell peppers)
1 1/2 cups black beans, washed and soaked overnight
1 garlic clove, chopped
1/4 cup vegetable oil or lard
1 small onion, chopped
2 large, ripe avocados
5 ounces raw green tomatoes
5 ounces sauteed green tomatoes
1/4 onion, chopped
1 garlic clove, minced
1 handful cilantro
2 green chiles, finely chopped
1 cup cream, yogurt or creme fraiche
Salt and freshly ground black pepper
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