---------- Recipe via Meal-Master (tm) v8.03
  
       Title: KILLER SALZA (HOT,HOT,HOT)
  Categories: Sauces
       Yield: 4 servings
  
       2 pk Dried Chile Pequins *
       1 ts Cumin (Crushed)
     1/2 ts Salt (Optional)
       2 ea Cloves Garlic (3 If Wanted)
       1 ts Oregano
       1 c  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.
  
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