Salsa escabeche para carne (pickled sauce for meats)

Yield: 8 Servings

Measure Ingredient
4 Dried chiles
1 Clove garlic
¼ teaspoon Cumin
½ cup Vinegar
1 teaspoon Salt; or less
1 Bay leaf
¼ teaspoon Thyme
1 Onion; chopped fine
1 cup Zucchini; cooked and diced
½ cup Peas; cooked
½ pounds Potatoes; cook, peel, dice
2 tablespoons Olive oil
½ pack Cream cheese

Salsa Escabeche Para Carne (Pickled Sauce for Meats) Remove seeds from chiles and soak overnight. Drain and grind with garlic and cumin. Add vinegar, salt, bay leaf, thyme, onion, zucchini, peas, and potatoes. Allow mixture to stand one day or longer. When the sauce is to be served with any meat, add the olive oil. Garnish with very thin slices of cream cheese. The sauce will keep if stored in refrig. Yield 8-10 servings.

From: rec.food.cooking - lynn@... (Lynn Johnson) CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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