ðə ɹˈɛd tʃˈɪli ɪz pɹɪpˈɛɹd "kˈɑːn pɛlˈiːdʒoʊ" wɪð bˈɪts ʌvðə tʃˈɪli skˈɪn jˈuːzɪŋ spˈaɪsᵻz ʌv fɹˈɛʃ mˈɪnst ɡˈɑːɹlɪk, mˈɔːɹɾɚɹ ænd pˈɛsəl ɡɹˈaʊnd ˌɔːɹɪɡˈɑːnoʊ, kɑːmˈiːnoʊ kjˈuːmɪn, sɪlˈæntɹoʊ, ænd kˌɔːɹɪˈændɚ sˈiːdz ðæt mˈeɪ ɔːɹ mˈeɪ nˌɑːt biː tˈoʊstᵻd.
The red chile is prepared "con pellejo" with bits of the chile skin using spices of fresh minced garlic, mortar and pestle ground oregano, comino (cumin), cilantro, and coriander seeds that may or may not be toasted.