New Mexican Salsa

2 cups tomato juice
1 tsp crushed chile pequin
1 tsp oregano
2 cloves garlic
1/2 tsp to 1 tsp black pepper
1 tsp sugar
pinch of ground cumin
1 tsp vinegar
1/4 cup minced white onion
1/2 cup minced tomato, seeded and skinned

This salsa is thinner and much hotter than typical west coast salsas.

Place one cup of the tomato juice in a blender with the pequin. Blend well. In a saucepan,
combine the tomato juice-pequin mix, rest of juice, minced garlic, the oregano, pepper, sugar, cumin, and vinegar. Simmer for 5 minutes. Stir in the minced onion and tomato. Cool mixture. Use for dipping tostado chips. This salsa will thicken quite a bit after refrigeration.