| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 4 |
|
Dried chiles |
| 1 |
|
Clove garlic |
| 1/4 |
ts |
Cumin |
| 1/2 |
c |
Vinegar |
| 1 |
ts |
Salt; or less |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Thyme |
| 1 |
|
Onion; chopped fine |
| 1 |
c |
Zucchini; cooked and diced |
| 1/2 |
c |
Peas; cooked |
| 1/2 |
lb |
Potatoes; cook, peel, dice |
| 2 |
tb |
Olive oil |
| 1/2 |
pk |
Cream cheese |
INSTRUCTIONS
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 8-10 servings.
From: rec.food.cooking - lynn@engineering.ucsb.edu (Lynn Johnson)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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