Prep 0 mins
Cook 0 mins
- 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
- 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.
- Peppers, so watch out.