Recipe - Killer Salza (Hot Hot Hot)

2 pack Dried Chile Pequins *
One half teaspoon Salt (Optional)
1 teaspoon Oregano
1 teaspoon Cumin (Crushed)
2 Cloves Garlic (3 If Wanted)
1 cup 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:
This sauce is very hot. Chile Pequins are the hottest of the Chile
Peppers, so watch out.

From "Trail Boss's Cowboy Cookbook" by Society of Range Management.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/west.zip