Adobo Sauce
Rich, smoky, and packed with bold flavors, this homemade Adobo Sauce is a game-changer! Perfect as a marinade, dip, or to elevate your favorite dishes.
Equipment
- Blender
- Saucepan
Ingredients
Dried Chilies
- 3 dried ancho chilies stems and seeds removed
- 2 dried guajillo chilies stems and seeds removed
Other Ingredients
- 3 cloves garlic peeled
- 2 tbsp white vinegar
- 1 tbsp tomato paste
- 1 tsp brown sugar
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Toast the dried chilies in a dry skillet over medium heat for 1-2 minutes until fragrant.
- Soak the toasted chilies in hot water for 15 minutes until softened.
- Drain the chilies and transfer them to a blender with garlic, vinegar, tomato paste, brown sugar, oregano, cumin, smoked paprika, salt, and black pepper.
- Blend until smooth, adding a little soaking water if needed to reach the desired consistency.
- Transfer the mixture to a saucepan and simmer on low heat for 10 minutes, stirring occasionally.
- Let cool before storing in an airtight container.
Notes
For extra heat, add a pinch of cayenne or a dried chipotle chili. Store in the fridge for up to 2 weeks or freeze for 3 months.