Chili Purée

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

This recipe goes with Squash Soup with Chili Purée

Yield: Makes 3/4 to 1 cup
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Nutritional Information

Amount per serving
  • Calories: 6
  • Calories from fat: 45%
  • Protein: 0.2g
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Carbohydrate: 1.1g
  • Fiber: 0.4g
  • Sodium: 0.6mg
  • Cholesterol: 0.0mg


  • 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


  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.
  2. Nutritional analysis per teaspoon.
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