Basic Adobo Sauce

★★★★★ 2 Reviews
paintedcookie avatar
By Judy Kaye
from Hazelwood, MO

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

serves 1 1/2 cups
prep time 15 Min
cook time 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
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How To Make

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