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

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Recipe Summary

Yield:
Makes 3/4 to 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Nutritional analysis per teaspoon.

Nutrition Facts

6 calories; calories from fat 45%; protein 0.2g; fat 0.3g; saturated fat 0.1g; carbohydrates 1.1g; fiber 0.4g; sodium 0.6mg.
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