Salsa Escabeche Para Carne

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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4 dried cascabel chiles
1 clove garlic
1/4 tsp. cumin
1/2 cup vinegar
1 bay leaf
1 tsp. salt
1 onion, chopped
1 cup zucchini, sliced and diced
1/2 cup cooked peas
1/2 pound potatoes, cooked, peeled and diced
2 Tbsp. olive oil
1/2 package cream cheese


Remove the seeds from the cascabel chiles and soak them overnight. Drain the chiles and grind them with the garlic and cumin.

Add the vinegar, salt, bay leaf, thyme, onion, zucchini, peas and potatoes. Allow the mixture to stand for one day or longer. When the sauce is to be served with any meat, add the olive oil. Garnish your dishes with very thin slices of cream cheese. The sauce will keep for several days if stored in the refrigerator.

Yields 8-10 servings.

Recipe from Lynn Johnson.