Notes: You can make this purée up to 3 days ahead; cover and chill.
This recipe goes with Squash Soup with Chili Purée
Sunset NOVEMBER 2002
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.
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