Recipe Archives->Mexican->Pickled Sauce

Salsa Escabeche Para Carne (Pickled Sauce for Meats)

4 dried chilies
1 clove garlic
1/4 tsp. cumin
1/2 cup vinegar
1 tsp. salt, or less
1 bay leaf
1/4 tsp thyme
1 onion, chopped fine
1 cup zucchini, cooked and diced
1/2 cup peas, cooked
1/2 lb. potatoes, cooked, peeled and diced
2 tbs. olive oil
1/2 pkg. cream cheese.

Remove seeds from chilies 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.

Printable version: pickled-sauce.txt.