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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: You can make this purée up to 3 days ahead; cover and chill. Ingredients:
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 |
Directions:
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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