Chili Purée

Name: Chili Purée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: American
Ingredients: 85 grams dried New Mexico or California chilies (9 to 12; each about 4 in. long); 1 teaspoons ground cinnamon; 7 servings Salt and pepper; 79 milliliters chopped shallots

The recipe Chili Purée is ready in around 45 minutes and is definitely an amazing gluten free, primal, and whole 30 option for lovers of American food. This recipe serves 7. This soup has 6 calories, 0g of protein, and 0g of fat per serving. A mixture of california chilies, shallots, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. The Super Bowl will be even more special with this recipe.

Instructions

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.

Ingredients you will need

Chili Pepper

Seeds

Shake

Equipment you will use

Kitchen Scissors

Frying 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 pure through a strainer set over a bowl. Stir in salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Cinnamon

Shallot

Chili Pepper

Water

Equipment you will use

Sieve

Blender

Bowl

Equipment

Ingredients

Servings:

85grams

dried New Mexico or California chilies (9 to 12; each about 4 in. long)1teaspoons

ground cinnamon 7servings

Salt and pepper 79milliliters

chopped shallots

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Totus Tuus Cava with a 4.3 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.