Salsa Escabeche Para Carne (Pickled Sauce For Meats)

Recipe from: Lynn Johnson)
Servings: 8 to 10

   4                    Chiles, Dried
   1                    Garlic Clove
     1/4  Tsp           Cumin
     1/2  C             Vinegar
   1      Tsp           Salt (Or Less)
   1                    Bay Leaf
     1/4  Tsp           Thyme
   1                    Onion, chopped fine
   1      C             Zucchini, Cooked, diced
     1/2  C             Peas, Coooked
     1/2  Lb            Potato, Cooked, diced
   2      Tbsp          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 refrigerator.