Killer salza
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Dried Chile Pequins * |
| 1 | teaspoon | Cumin (Crushed) |
| ½ | teaspoon | Salt (Optional) |
| 2 | Cloves Garlic (3 If Wanted) | |
| 1 | teaspoon | Oregano |
| 1 | cup | Tomato Juice(Can Use Upto 2) |
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.