It's important to get a good char on the peppers before you peel them, then steam them in a covered bowl to loosen the skins. The spices are flexible. I like to add a little hot stuff when I toast off the cumin, but not too much. You want it flavorful, but it isn't supposed to blow your head off. I like this at room temperature, with some nice olives as a side dish to marinated, skewered, and grilled meat, but I'll eat it with a spoon straight from the refrigerator. It's nice to let the flavors blend.
