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Stop in for our
daily recipe!
KILLER SALZA (HOT~HOT~HOT)
Servings: 4 servings
2 pkg chile pequins *, dried
1 tsp cumin (crushed)
1/2 tsp salt (optional)
2 cloves garlic (3 if wanted)
1 tsp oregano
1 cup tomato juice(can use upto 2)
Directions: * 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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