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Salsa Escabeche Para Carne (Pickled Sauce For Meats)


Course : Salsas
Source:
Serves: 8
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Ingredients:


4 medium chiles -- dried

1 clove garlic

1/4 teaspoon cumin

1/2 cup vinegar

1 teaspoon salt -- (or less)

1 piece bay leaf

1/4 teaspoon thyme

1 medium Onion -- chopped fine

1 cup zucchini -- cooked, diced

1/2 cup peas -- cooked

1/2 pound potato -- cooked, diced

2 tablespoons olive oil

1/2 package cream cheese
 

Preparation / Directions:


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 refrigerator.

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