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Title: Killer Salza
Categories: Relish
Yield: 4 Servings

2pkDried Chile Pequins *
1tsCumin (Crushed)
1/2tsSalt (Optional)
2 Cloves Garlic (3 If Wanted)
1tsOregano
1cTomato 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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