5 to 7 Chile Pequin Peppers
2 16-oz cans crushed tomatoes
1 medium onion
1/4 cup vinegar
1/4 teaspoon sugar
Salt and pepper to taste
Toast Pequin Peppers for thirty to fory-five seconds in the oven. Cool down the peppers and coarsely crush them. Dice the onion. In a large bowl, add the crushed peppers to the tomatoes, onion, vinegar, salt, and sugar and mix thoroughly. Refrigerate in a jar for two or three days before using. You can increase or decrease the hotness by the amount of Pequin Peppers used.
