Chili Purée
Notes: You can make this purée up to 3 days ahead; cover and chill.
How to Make It
Step 1
1
Rinse chilies. Break off and discard stems and shake out as many seeds as you can. With scissors, cut chilies into 1/2-inch pieces and drop into a 1- to 2-quart pan. Add 1 1/2 cups water, shallots, and cinnamon. Bring to a boil over high heat, then reduce heat, cover, and simmer until chilies are soft, 5 to 10 minutes. In a blender, whirl mixture until smooth. Press purée through a strainer set over a bowl. Stir in salt and pepper to taste.
Step 2
2
Nutritional analysis per teaspoon.
Ingredients
3 ounces dried New Mexico or California chilies (9 to 12; each about 4 in. long)
1/3 cup chopped shallots
1/2 teaspoon ground cinnamon
Salt and pepper
Directions
Step 1
1
Rinse chilies. Break off and discard stems and shake out as many seeds as you can. With scissors, cut chilies into 1/2-inch pieces and drop into a 1- to 2-quart pan. Add 1 1/2 cups water, shallots, and cinnamon. Bring to a boil over high heat, then reduce heat, cover, and simmer until chilies are soft, 5 to 10 minutes. In a blender, whirl mixture until smooth. Press purée through a strainer set over a bowl. Stir in salt and pepper to taste.
Step 2
2
Nutritional analysis per teaspoon.
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