Basic Adobo Sauce

Judy Kaye

By
@paintedcookie

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

Rating:
★★★★★ 2 votes
Comments:
Serves:
1 1/2 cups
Prep:
15 Min
Cook:
45 Min
Method:
Stir-Fry

Ingredients

12
3 ounces guajillo chiles, (12), wiped clean, stemmed, slit open, seeded, and deveined
3/4 c
water, more if needed
2 clove
peeled garlic
1 1/2 tsp
apple cider vinegar
1 tsp
salt
1 tsp
sugar
1/4 tsp
rounded teaspoon cumin

Step-By-Step

1Heat 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.
2Soak the chiles in enough cold water to cover until they’re soft, about 30 minutes. Drain and discard the soaking water.
3Put 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.
4Now 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.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Hashtags: #chiles, #spicy, #guajillo