Killer Salsa

Course : Dips
Serves: 4
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Ingredients:

2 packages dried hot peppers
1/2 teaspoon salt -- (optional)
1 teaspoon oregano
1 teaspoon cumin -- (crushed)
2 cloves garlic -- (3 if wanted)
1 cup tomato juice -- (can use up to 2)
 

Preparation / Directions:

Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to chill.


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