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Salsa Escabeche Para Carne (Pickled Sauce For Meats)

tex-mex, spice, cheese, salsa, pickles

4 dried chiles
1 clove garlic
1/4 teaspoon cumin
1/2 cup vinegar
1 teaspoon salt -- or less
1 bay leaf
1/4 teaspoon thyme
1 onion -- chopped fine
1 cup zucchini -- cooked and
1 diced
1/2 cup peas -- cooked
1/2 lb potatoes -- cook, peel,
1 dice
2 tablespoon olive oil
1/2 pkg cream cheese

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@engineering.ucsb.edu (Lynn Johnson) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Recipe By : rec.food.cooking - Lynn Johnson

Yield: 8 servings

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