Killer salza (hot~hot~hot)

Yield: 4 Servings

Measure Ingredient
2 packs Dried Chile Pequins *
1 teaspoon Cumin (Crushed)
½ teaspoon Salt (Optional)
2 eaches 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.


This sauce is very hot. Chile Pequins are the hottest of the Chile Peppers, so watch out.

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