1. Quickly rinse to clean chilies before using.
  2. 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.
  3. Top chilis, cut in half, and trim out seeds and membrane. Keep seeds in recipe if wanting a more intense full-bodied flavor.
  4. 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.
  5. Sprinkle cumin seeds into pan. Toast for 1 minute. Watch closely, do not let burn.
  6. 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.
  7. 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.
  8. Transfer the rest of chili/water mixture into the blender. Mix all remaining spices in a small dish.
  9. 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.
  10. 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.