Easy Adobo Sauce
User Reviews
4.6
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Prep Time
40 mins
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Total Time
40 mins
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Servings
12
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Calories
65 kcal
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Cuisine
Mexican, Vegetarian
Easy Adobo Sauce
Description
Easy Adobo Sauce combines multiple types of dried chilies, including ancho and New Mexican chilies, with garlic and aromatic spices like cumin and Mexican oregano. The dried chilies are cleaned, lightly toasted, and rehydrated before blending with vinegar, stock, and optional chipotle peppers to achieve a thick paste.
The sauce captures a smoky, tangy, and mildly spicy profile from the chilies and chipotle, balanced with savory garlic and herbs. The vinegar brings acidity that brightens the flavor. The paste consistency allows it to be easily incorporated into marinades, stews, or as a basting sauce.
This adobo sauce is versatile for seasoning meats or enhancing Mexican and Southwestern recipes. It can be used immediately or stored refrigerated. Freezing in portioned amounts makes it convenient to add small quantities as needed.
Using whole spices and briefly heating chilies helps deepen the flavor. The low initial salt content allows room to adjust seasoning depending on the dish it accompanies.
Ingredients
- 10 ancho chili dried
- 5 New Mexican dried chili or Guajillo dried chili
- 2-3 chipotle peppers in adobo optional
- 8 peeled garlic cloves
- 1/2 teaspoon cumin
- 1 tablespoon Mexican oregano
- pinch of clove optional
- black pepper freshly cracked
- 1/2 teaspoon salt
- 1/4 cup vinegar I used white vinegar
- 1/4 cup stock or water or soaking liquid
- plash of water
- pinch of sugar optional
Instructions
- Wipe off any dusty crevasses on the chilis using a damp towel. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
- I put the chilis in a 400F oven for 1-2 minutes to awaken some dormant flavors; you could also flash them on a hot, dry skillet for 15-30 seconds in place of the oven.
- Add the chilis to a bowl and cover them with hot tap water. Let them reconstitute for 20-30 minutes. If they float to the surface you can use a small plate or bowl to keep them submerged.
- Drain the chilis and add them to a blender, along with the remaining ingredients listed above. Update: I've been adding 2-3 chipotles in adobo lately for some heat, but you can consider this optional.
- Combine well; ideally you want a thick, paste-like substance so we are adding just enough liquid to get there. If it won't combine you can add another splash of water.
- Use immediately or store in an airtight container in the fridge. It should also freeze quite well.
Notes
- Freeze the adobo paste in ice cube trays for convenient small portions.
- You may substitute whole spices with powdered ones if preferred.
- Flash roasting the spices and dried chilies in a skillet or oven enhances their flavor.
- Keeping the salt content low in the paste allows you to tailor seasoning when using it in various dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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