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Recipe by: aÏtor
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See below ingredients and instructions of the recipe
2 pk Dried Chile Pequins *
1 ts Cumin (Crushed)
1/2 ts Salt (Optional)
2 ea Cloves Garlic (3 If Wanted)
1 ts Oregano
1 c Tomato Juice(Can Use Upto 2)
* Or other hot peppers.
NOTE: Add juice of one lemon if you are canning.
~------------------------------------------------------
~------------------ 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 Chile Peppers, so watch out.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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