Categories: Appetizers, Sauces, Dips 
      Yield: 4 servings 
  
      2 pk Dried chile pequins* 
      1 ts Cumin 
    1/2 ts Salt (optional) 
      2 ea Garlic cloves 
      1 ts Oregano 
      1 c  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. 
  NOTE: This sauce is very hot.  Chile Pequins are the hottest of the 
  chili peppers, so watch out. 
  * Or other chili pepper