3 ounces california chilies dried (9 to 12; each 4 in. long)
0.5 teaspoon ground cinnamon
7 servings salt and pepper
0.3 cup shallots chopped
Equipment
bowl
frying pan
sieve
blender
kitchen scissors
Directions
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 pure through a strainer set over a bowl. Stir in salt and pepper to taste.
