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Killer Salza (Hot, Hot, Hot)

none

2 packages dried hot peppers
1/2 teaspoon salt; (optional)
1 teaspoon oregano
1 teaspoon cumin; (crushed)
2 each cloves garlic; (3 if wanted)
1 cup tomato juice; (can use up to 2)

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. Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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