| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
4 |
Servings |
INGREDIENTS
| 2 |
|
Dried Chile Pequins * |
| 1/2 |
t |
Salt, Optional |
| 1 |
t |
Oregano |
| 1 |
t |
Cumin, Crushed |
| 2 |
|
Cloves Garlic, 3 If Wanted |
| 1 |
c |
Tomato Juice, Can Use Upto 2 |
INSTRUCTIONS
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
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