Title: Salsa Escabeche Para Carne (Pickled Sauce For
Categories: Salsa Sauce
Yield: 1 Servings

	4	Chiles, Dried
	1	Garlic Clove
1	/4 t	s Cumin
1	/2 c	Vinegar
	1 t	s Salt (Or Less)
	1	Bay Leaf
1	/4 t	s Thyme
	1	Onion -- chopped fine
	1 c	Zucchini -- Cooked, diced
1	/2 c	Peas -- Coooked
1	/2 L	b Potato -- Cooked, diced
	2 T	B Olive Oil
1	/2 p	k 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.

Recipe By : lynn@engineering.ucsb.edu (Lynn Johnson)

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