| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
4 |
Servings |
INGREDIENTS
| 2 |
pk |
Dried Chile Pequins * |
| 1/2 |
ts |
Salt (Optional) |
| 1 |
ts |
Oregano |
| 1 |
ts |
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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