Killer Salza (Hot, hot, hot)

Recipe Ingredients

2		Dried hot peppers
1/2 teaspoon	2.5ml	Salt - (optional)
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Cumin - (crushed)
2		Cloves garlic - (3 if wanted)
1 cup	237ml	Tomato juice - (can use up to 2)

Recipe Instructions

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: Peppers, so watch out.

Posted to the BBQ List by Carey Starzinger on Apr 04, 1996.

Source:
Dan Garpow

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