Pickled Sauce for Meats
Source of Recipe
Unknown
List of Ingredients
4 dried chilies
1 clove garlic
1/4 tsp. cumin
1/2 cup vinegar
1 tsp. salt, or less
1 bay leaf
1/4 tsp thyme
1 onion, chopped fine
1 cup zucchini, cooked and diced
1/2 cup peas, cooked
1/2 lb. potatoes, cooked, peeled and diced
2 tbs. olive oil
1/2 pkg. cream cheese.
Recipe
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.
8-10 servings.
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