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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 chiles -- dried

  3. 1 garlic clove

  4. 1/4 teaspoon cumin

  5. 1/2 cup vinegar

  6. 1 teaspoon salt -- (or less)

  7. 1 bay leaf

  8. 1/4 teaspoon thyme

  9. 1 onion -- chopped fine

  10. 1 cup zucchini -- cooked, diced

  11. 1/2 cup peas -- cooked

  12. 1/2 pound potato -- cooked, diced

  13. 2 tablespoons olive oil

  14. 1/2 package cream cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 refrigerator.

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