Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chiles -- dried
   1                    garlic clove
     1/4  teaspoon      cumin
     1/2  cup           vinegar
   1      teaspoon      salt -- (or less)
   1                    bay leaf
     1/4  teaspoon      thyme
   1                    onion -- chopped fine
   1      cup           zucchini -- cooked, diced
     1/2  cup           peas -- cooked
     1/2  pound         potato -- cooked, diced
   2      tablespoons   olive oil
     1/2  package       cream cheese

Preparation:

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.