I really have a bad time with recipes that call for a sauce but don't give you the recipe for it so after seeing many recipes calling for Adobo Sauce I went looking for a recipe. This is what I found. pinched from:foodrepublic.com
Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until they’re fragrant and their insides have changed color slightly, about 1 minute per batch.
Soak the chiles in enough cold water to cover until they’re soft, about 30 minutes. Drain and discard the soaking water.
Put the 3/4 cup of fresh water in the blender jar with the chiles and the remaining ingredients. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree. If you’d like a silky texture, strain the adobo through a medium-mesh sieve.
Now you can use this highly flavored puree as a marinade for seafood and meat. Or turn it into a fabulous cooking liquid or sauce for eggs, beans, and enchiladas.
This adobo keeps in the refrigerator for up to five days or in the freezer for up to one month.