Killer Salza (Hot,hot,hot)

Ready in 1 hour

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2 pk Dried Chile Pequins *
1 ts Cumin (Crushed)
2 Cloves Garlic (3 If Wanted)
1/2 ts Salt; optional
1 ts Oregano
1 c Tomato Juice(Can Use Upto 2)

Original recipe makes 4 Servings



* 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 Bosss Cowboy Cookbook" by Society of Range Management. File

Calories Per Serving: 2 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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