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. Add 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 puree through a strainer set over a bowl. Stir in salt and pepper to taste.

This recipe yields 3/4 to 1 cup.

Comments: You can make this puree up to 3 days ahead; cover and chill.

Yield: 3/4 to 1 cup

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