Categories: Sauces, Mexican 
      Yield: 4 servings 
  
      2 pk Dried Chile Pequins *               2 ea Cloves Garlic (3 If Wanted) 
      1 ts Cumin (Crushed)                     1 ts Oregano 
    1/2 ts Salt (Optional)                     1 c  Tomato Juice(Can Use Upto 2) 
  
  *  Or other hot peppers. 
  NOTE:  Add juice of one lemon if you are canning. 
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  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: 
  Peppers, so watch out.