Killer Salza (Hot,hot,hot)
Yield: 4 Servings
2 pk Dried Chile Pequins * 1/2 ts Salt (Optional) 1 ts Oregano 1 ts Cumin (Crushed) 2 Cloves Garlic (3 If Wanted) 1 c 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. NOTE: This sauce is very hot. Chile Pequins are the hottest of the Chile Peppers, so watch out. From "Trail Boss's Cowboy Cookbook" by Society of Range Management.