Title: Killer Salza
Categories: Relish
Yield: 4 Servings
| 2 | pk | Dried Chile Pequins * |
| 1 | ts | Cumin (Crushed) |
| 1/2 | ts | Salt (Optional) |
| 2 | | Cloves Garlic (3 If Wanted) |
| 1 | ts | Oregano |
| 1 | c | Tomato Juice(Can Use Upto 2) |
* Or other hot peppers. NOTE: Add juice of one lemon if you are canning.
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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.