Mexican Adobo Sauce
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.
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!
Enjoy!
Mexican Adobo Sauce
Ingredients
- 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
Instructions
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.
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!
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