Try this Killer Salza (Hot,hot,hot) recipe, or contribute your own. "Garlic" and "Sauces" are two of the tags cooks chose for Killer Salza (Hot,hot,hot).
* 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/west.zip
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