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Killer Salza


Course : Salsas
Serves: 4
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Ingredients:


2 package Dried Chile Pequins *

1 tablespoon Cumin (Crushed)

1/2 teaspoon Salt (Optional)

2 Cloves Garlic (3 If Wanted)

1 tablespoon Oregano

1 cup Tomato Juice(Can Use Upto 2)
 

Preparation / Directions:


* Or other hot peppers. NOTE: Add juice of one lemon if you are canning. 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 cool off. NOTE: This sauce is very hot. Chile Pequins are the hottest of the Chile Peppers, so watch out.

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