Easy Adobo Sauce
Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good!
Servings: 12
Calories: 65kcal
Ingredients
- 10 Ancho dried chilis
- 5 New Mexican or Guajillo dried chilis
- 2-3 chipotles in adobo (optional)
- 8 peeled garlic cloves
- 1/2 teaspoon cumin
- 1 tablespoon Mexican oregano
- pinch of clove (optional)
- freshly cracked black pepper
- 1/2 teaspoon salt
- 1/4 cup vinegar (I used white vinegar)
- 1/4 cup stock (or water, or soaking liquid)
- splash 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
Adobo paste should freeze quite well. You could also consider freezing some in ice cube trays to give you the option of adding a small amount at a time.
I used whole spices for this version but powdered spices will work just as well. I also gave the whole spices a quick flash of heat in a hot, dry skillet for 15-30 seconds.
This paste is only half seasoned, just a 1/2 teaspoon of salt. This will give you leeway on final seasoning based on which dish you are making.
There is leeway on the dried chilis but I think the Anchos are essential as they add loads of flavor to the adobo.
After the chilis reconstitute, take a taste of the soaking liquid; some peeps use it to liquefy sauces. If it tastes bitter to you then you are a candidate to use stock or water to liquefy sauces.
Nutrition
Calories: 65kcal