ADOBO SAUCE
Adobo sauce is an authentic Mexican sauces made from dried chile peppers. It has a rich taste and velvety texture but not a lot of mouth-tingling heat.
Use it as a marinade for fish, scallops, shrimp, chicken or pork destined for the grill or skillet.
Ingredients
- 1/2 cup Ancho Chili Powder
- 1 1/4 cups Water
- 8 cloves garlic
- 1/2 tsp Ground cinnamon
- 1/4 tsp Black Pepper
- 1/8 tsp ground cumin
- 1 tsp Dried oregano
- 3 Tbsp Apple Cider Vinegar
- 1 1/2 tsp kosher salt
Instructions
- Scoop the chile powder into a blender or small food processor. In a medium saucepan, bring the water to a boil. Pour the hot water over the chile powder, loosely cover the blender or secure the top of the processor, and pulse to create a smooth slurry. Let cool.
- If you prefer a straightforward and quick adobo, toss the peeled garlic cloves in a microwavable bowl, add enough water to cover, and microwave on 100% for 1 minute. Drain. If you prefer a sweeter, toastier flavor to your adobo, toss the garlic cloves, still in their papery skins, in a dry skillet and place over medium heat, turning them regularly until they turn soft and blotchy black, about 15 minutes. Let cool and then remove and discard the papery skins.
- Toss the garlic in the blender along with the cinnamon, pepper, cumin, oregano, vinegar, and salt and process until a smooth purée forms. If necessary, stir in some water, a splash at a time, until the adobo is the consistency of barbecue sauce. Transfer the adobo to a pint jar, screw on the lid, and store in the refrigerator for up to a couple months.
Notes
Mix with ground pork for a quick substitute for Mexican chorizo.
Add to pretty much any brothy soup for depth and interest.
Season sautéed greens or potatoes.
Use in a simple vinaigrette to drizzle over a salad.
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