Chili Purée

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 puree through a strainer set over a bowl. Stir in salt and pepper to taste.

2. 2

   Nutritional analysis per teaspoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.