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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 packages Dried chile pequins
½ 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.