Killer Salza

• 2 packages pequin chile dried
• 1 teaspoon cumin crushed
• 1/2 teaspoon salt optional
• 2 Cloves garlic
• 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.

cumin, salt, garlic, oregano, tomato juice

Taken from recipeland.com/recipe/v/killer-salza-41907 (may not work)