Mexican Adobo sauce is made primarily of chili's, garlic, spices and vinegar for use in soups, marinades and sauces
Course Condiment, Sauce
Cuisine American, Mexican
Keyword adobo, salsa
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Calories 176kcal
Author angela@mealstreetkitchen
Ingredients
1-2ouncepackage of ancho chili's
3guajillo chili's
8-10clovesof roasted garlicyou can find packages in the produce section or roast your own I roasted my own
1/2teaspoonmexican oregano
1/2ground cumin
1/8teaspoonground cinnamon
3tablespoonsapple cider vinegar
1 1/2teaspoonskosher 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.