Killer salsa

Yield: 4 Servings

Measure Ingredient
2 packs Dried chile pequins*
1 teaspoon Cumin
½ teaspoon Salt (optional)
2 eaches Garlic cloves
1 teaspoon Oregano
1 cup Tomato juice

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 chili peppers, so watch out. * Or other chili pepper

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