Chili Purée


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

Makes 3/4 to 1 cup


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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


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.

Nutritional analysis per teaspoon.

Created date

March 2004

Nutritional Information

Calories 6
Caloriesfromfat 45 %
Protein 0.2 g
Fat 0.3 g
Satfat 0.1 g
Carbohydrate 1.1 g
Fiber 0.4 g
Sodium 0.6 mg
Cholesterol 0.0 mg