Salsa Escabeche Para Carne (Pickled Sauce For Meats)

Recipe Ingredients

4		Chiles - dried
1		Garlic clove
1/4 teaspoon	1.3ml	Cumin
1/2 cup	118ml	Vinegar
1 teaspoon	5ml	Salt - (or less)
1		Bay leaf
1/4 teaspoon	1.3ml	Thyme
1		Onion - chopped fine
1 cup	146g / 5.1oz	Zucchini - cooked, diced
1/2 cup	118ml	Peas - cooked
1/2 lb	227g / 8oz	Potato - cooked, diced
2 tablespoons	30ml	Olive oil
1/2		Cream cheese

Recipe Instructions

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.

Source:
Lynn Johnson

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