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Mexican Adobo Sauce

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Mexican Adobo sauce is made primarily of chili's, garlic, spices and vinegar for use in soups, marinades and sauces

Mexican Adobo is a sauce made primarily of chili’s, garlic, spices and vinegar but can have many variations. It is used as a base or marinade in traditional Mexican cooking.

I like to make a batch of this up and use in soups, marinades and sauces. It will keep in the fridge for about a 5 days but you can also package it up in portions and freeze it for about 3 months.

adobo sauce in a jar

I have created several recipes that will include this sauce. Like a new twist on a classic Mexican soup Easy Weeknight Posole

So, make of a batch of sauce and come join me on this culinary journey. It’s gonna be yummy!


Mexican Adobo Sauce

Mexican Adobo sauce is made primarily of chili's, garlic, spices and vinegar for use in soups, marinades and sauces
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Condiment, Sauce
Cuisine: American, Mexican
Keyword: adobo, salsa
Calories: 176kcal
Author: angela@mealstreetkitchen


  • 1-2 ounce package of ancho chili’s
  • 3 guajillo chili’s
  • 8-10 cloves of roasted garlic you can find packages in the produce section or roast your own I roasted my own
  • 1/2 teaspoon mexican oregano
  • 1/2 ground cumin
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons apple cider vinegar
  • 1 1/2 teaspoons kosher salt


In a warm pan, over medium heat, lightly toast chilis on each side until they become aromatic and pliable. about 2-3 minutes. do not brown or they will become bitter. Remove stems and shake out seeds.

    In another pan bring 2 cups water to a boil. Add warm chili’s to water, bring back to a boil then turn to low and let chili’s soak for 20 minutes.

      In the bowl of a food processor or blender add chili’s with liquid and roasted garlic. Blend until smooth. Scrape down side of bowl. Add remaining ingredients and blend to combine.

        Strain sauce through a fine sieve. cool thoroughly and store in a glass jar in the fridge up to 5 days or 3 months in the freezer. Use sauce in the yummy recipes to follow or use it to create your own masterpiece.


          Calories: 176kcal | Carbohydrates: 37g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 3531mg | Potassium: 879mg | Fiber: 12g | Sugar: 16g | Vitamin A: 10317IU | Vitamin C: 20mg | Calcium: 89mg | Iron: 4mg
          Tried this recipe?Let us know how it was!


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          • chef mimi
            October 14, 2017 at 3:57 pm

            That’s just beautiful! I usually just make the ancho chile paste, freeze it, and then use it to make enchilada sauces. I should definitely make adobo sauce! Thanks!

            • angela@mealstreetkitchen
              October 14, 2017 at 4:14 pm

              Thank you! I will have an enchilada recipe coming soon. Soup recipe coming next though. ☺️hope you enjoy. Let me know how it turns out, I would love the feedback. thanks Mimi


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