- Quickly rinse to clean chilies before using.
- Lay whole dried chili selection covered in water for 30 minutes, then take out. This helps with the seeding and blending. Save the water for later use.
- Top chilis, cut in half, and trim out seeds and membrane. Keep seeds in recipe if wanting a more intense full-bodied flavor.
- Heat a stainless-steel or iron saucepan over medium heat. When hot, lay the chili pieces in the pan and toast about 2 minutes. Turn and toast for 2 more minutes. Remove chilies from pan and set aside.
- Sprinkle cumin seeds into pan. Toast for 1 minute. Watch closely, do not let burn.
- Add the chili’s back in with the soaking water and more water or vegetable stock - totaling 1½ cups liquid. Simmer until the chilies become soft, about 10 minutes.
- Remove the chilies from the pan and place in blender. Measure out 1 cup of the remaining chili-infused water and add to the blender. Give blender a quick blend.
- Transfer the rest of chili/water mixture into the blender. Mix all remaining spices in a small dish.
- Add them and all the remaining ingredients and blend until smooth. Taste and adjust seasoning. Experiment over time to find your special taste blend, and make dated notes. Note: Some add pickled vegies, cucumber, cauliflower, and/or celery spice into the blender for a different recipe flavor. Be aware personal tastes change with age and for use.
- Store in refrigerator in tightly sealed glass container for up to 2 weeks. Also, can be frozen in ice cube trays or small jars. Salsa Brizano use: A great enhancer as well as exceptional salsa for complimenting seafood, tamales, and eggs. A great salsa for shrimp or taco chip dipping. A secret ingredient for Bloody Mary or other exotic drinks.