Adobo Sauce
This Mexican Adobo sauce recipe has few ingredients but exceptional cooking potential. Typically made from a base of dried chili peppers, it is the beginning of many traditional Mexican dishes like red enchiladas, pozole, tamales, pork stew, menudo, chilorio, and chilaquiles.
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 (30 grams) Guajillo peppers
- 3 (50 grams)Ancho Peppers
- 3 cups of warm water
- 2 garlic cloves (chopped)
- 8 black peppercorns or 1/3 teaspoon freshly ground
- Salt to taste
Instructions
- 1
To clean the dried chile peppers, we will slit cut along the pepper with the help of your kitchen scissors or a small sharp knife.
- 2
Remove the veins and de-seed the peppers.
- 3
Place the cleaned peppers in the warm water and soak for 10-15 minutes.
- 4
Once the peppers are soft, drain the excess water and place them in a blender or food processor with the garlic and black peppercorns.
- 5
Add 1 ½ cup of the soaking water and process.
- 6
Blend until you have a homogenous paste.
- 7
Use a colander or sieve if your sauce is not too smooth to your taste.
- 8
Pour in a medium saucepan, place it at medium-high heat, season with salt, and when the sauce comes to a boil, let it simmer for about 2-3 minutes. Remove from heat, and allow it to cool.
- 9
Store in a glass jar in the fridge for up to five days or in the freezer for 3-4 months. Stir well after defrosting. To use season according to the recipe of the dish you are preparing.
- 10
Enjoy!