Killer Salsa (hot,hot,hot)

Ingredients

• Servings: 4
• 2 packets dried chile pequins (add juice of one lemon if you are canning.)
• 1 teaspoon cumin (crushed)
• 1/2 teaspoon salt (optional)
• 2 cloves garlic (3 if wanted)
• 1 teaspoon oregano
• 1 cup tomato juice

Recipe

• 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.