Killer Salsa

   2      packages      Dried chile pequins
     1/2  tablespoon    Salt (optional)
   1      tablespoon    Oregano
   1      tablespoon    Cumin (crushed)
   2      each          Cloves garlic (3 if wanted)
   1      cup           Tomato juice (can use up to 2)

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.