Adobo Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
20
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Calories
31 kcal
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Course
Condiments
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Cuisine
Mexican
Adobo Sauce
Description
This Adobo Sauce recipe starts with soaking dried guajillo and ancho chiles until softened. These rehydrated chiles are blended with onions, garlic, and reserved soaking liquid to form a smooth chili base. The mixture is then simmered gently with apple cider vinegar, olive oil, tomato paste, brown sugar, and aromatic spices including cumin, oregano, cinnamon, and cloves. A bay leaf infuses subtle complexity during simmering but is removed before serving. The slow simmering process prevents bitterness while intensifying the smoky and tangy flavors.
The final sauce is smooth with a deep red color and combines smoky heat with moderate sweetness and acidity. Its texture and flavor profile make it suitable for use as a marinade, cooking sauce, or condiment for meats and vegetables.
Whole dried chiles provide the best flavor, but ancho chili powder may be substituted if necessary, blending it with water, onions, and garlic. The sauce improves in flavor after resting for a couple of days in the refrigerator.
Ingredients
- 6 guajillo chile dried whole
- 4 ancho chile dried whole
- 1/3 cup onion chopped
- 4 cloves garlic (optional: for best flavor roast the garlic)
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cumin ground
- 3/4 teaspoon oregano dried, Mexican
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon cinnamon
- ground cloves small pinch
- 1 bay leaf
Instructions
- Place the dried ancho and guajillo peppers in a large bowl. Pour boiling water over them so they're submerged. Let them sit until they've cooled down and are soft. Reserve 1 1/4 cups of the soaking liquid and discard the rest. Place the reconstituted chiles in a blender with the reserved soaking liquid, onions and garlic. Blend until the mixture is very smooth with no chunks remaining.
- Transfer the pureed chili mixture to a medium saucepan. Add all remaining ingredients. Bring to a boil, reduce the heat to a low simmer, cover, and simmer for 20 minutes, stirring occasionally to prevent scorching. Do not allow the sauce to burn or it will become bitter. Discard the bay leaf.Add salt and sugar to taste. If it's too thick for your preference, add a little bit of water.
- Allow the sauce to cool completely, then transfer to an airtight jar and store it in the fridge. For the best flavor, let your adobo sauce sit for at least a couple of days (preferably longer) before using. This will allow the vinegar to mellow out and for the flavors to develop. The longer it sits, the better the flavor becomes.The sauce will keep for up to a month in the fridge and you can store it in the freezer for several months.Makes roughly 2 1/2 cups adobo sauce.
Notes
- Use whole dried guajillo and ancho chiles for optimal flavor, soaking them to soften.
- Substitute ½ cup ancho chili powder blended with water, onions, and garlic if whole chiles aren't available.
- Allow the sauce to rest refrigerated for a few days to develop its full flavor before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 31kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 0.5g | 1% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 74mg | 3% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 779IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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