Killer Salzasalsa 2 packages dried hot peppers 1/2 teaspoon salt; (optional) 1 teaspoon oregano 1 teaspoon cumin; (crushed) 2 each cloves garlic; (3 if wanted) 1 cup tomato juice; (can use up to 2) 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. Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. |
