Salsa Escabeche Para Carne (pickled Sauce For Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: Chiles, Dried
1: Garlic Clove,
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, diced
1/2 cup: Peas, Coooked
1/2 lbs: Potato, Cooked, diced
2 tbsp: Olive Oil,
1/2 package: Cream Cheese,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp