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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Lynn Johnson)
Servings: 8 to 10
4 Chiles, Dried
1 garlic Clove
¼ teaspoon cumin
½ C Vinegar
1 teaspoon Salt (Or Less)
1 Bay Leaf
¼ teaspoon Thyme
1 Onion, chopped fine
1 C Zucchini, Cooked, diced
½ C Peas, Coooked
½ pound Potato, Cooked, diced
2 tablespoon Olive Oil
½ 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.