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KILLER SALZA (HOT,HOT,HOT)

Category:    Sauces
Yield:4 servings
 
      2 pk Dried Chile Pequins *               2 ea Cloves Garlic (3 If Wanted)
      1 ts Cumin (Crushed)                     1 ts Oregano
    1/2 ts Salt (Optional)                     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: Peppers, so watch out.
 

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