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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.
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
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.
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
