Killer Salza (Hot,hot,hot)

Recipe Ingredients

2		Dried chile pequins *
2		Garlic - (3 if wanted)
1 teaspoon	5ml	Cumin - (crushed)
1 teaspoon	5ml	Oregano
1/2 teaspoon	2.5ml	Salt - (optional)
1 cup	237ml	Tomato juice - (can use upto 2)

Recipe Instructions

* 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: Peppers, so watch out.

Source:
Patricia Wriedt - Mexico City

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