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| 4 | chillies dried |
| 1 | cloves garlic |
| 1/4 Teelöffel | cumin |
| 1/2 Tasse | vinegar |
| 1 Teelöffel | Salt; or less |
| 1 | Bayleaf |
| 1/4 Teelöffel | thyme |
| 1 | Onion fine chopped |
| 1 Tasse | Zucchini; cooked and diced |
| 1/2 Tasse | peas cooked |
| 1/2 x ca. 450 g | Potatoes; cook, peel, dice |
| 2 Esslöffel | olive oil |
| 1/2 Packung | cream cheese |
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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 the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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