Recipe - Salsa Escabeche Para Carne (Pickled Sauce For Meats)

4 Dried chiles
1 Clove garlic
One fourth teaspoon Cumin
One half cup Vinegar
1 teaspoon Salt; or less
1 Bay leaf
One fourth teaspoon Thyme
1 Onion; chopped fine
1 cup Zucchini; cooked and minced
One half cup Peas; cooked
One half pound Potatoes; cook, peel, dice
2 tablespoon Olive oil
One half 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 810 servings.
From: rec.food.cooking lynn@engineering.ucsb.edu (Lynn Johnson)
CHILEHEADS ARCHIVES

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