Killer salza

Yield: 4 servings

Measure Ingredient
2 packs Dried Chile Pequins *
1 teaspoon Cumin (Crushed)
½ teaspoon Salt (Optional)
2 \N Cloves Garlic (3 If Wanted)
1 teaspoon Oregano
1 cup Tomato Juice(Can Use Upto 2)

* 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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