Killer Salsa (Hot,hot,hot)

• 2 packets dried chile pequins (Add juice of one lemon if you are canning.)
• 1 teaspoon cumin (Crushed)
• 12 teaspoon salt (optional)
• 2 cloves garlic (3 If Wanted)
• 1 teaspoon oregano
• 1 cup tomato juice

1. Soak The chile pequins 3 to 4 hours in vinegar to cover; drain.
2. Throw into the blender with all other ingredients and blend well.
3. Let set in the refrigerator to cool off.
4. NOTE:
5. Peppers, so watch out.

packets dried chile pequins, cumin, salt, garlic, oregano, tomato juice

Taken from www.food.com/recipe/killer-salsa-hot-hot-hot-7044 (may not work)