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Chili Purée





Yields
Makes 3/4 to 1 cup

Notes: You can make this purée up to 3 days ahead; cover and chill.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 6Calories from Fat 45
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 1.1g1%

Dietary Fiber 0.4g2%
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.