Adobo
Posted On 23 June 2019
I think if you ask 10 chefs familiar with Latin cooking you’ll get 10 different recipes for Adobo. This smoky, peppery, spicy sauce is used in lots of dishes and you can make this your own with a few suggestions below.
Ingredients
- 2 packages dried Ancho chili peppers 1
- 1 package dried Guajillo peppers 2
- 8-10 cloves garlic, rough chopped
- 1/2 tsp. ground cumin
- 1/2 tsp. black pepper
- 3/4 tsp. oregano
- 1/8 tsp. ground cloves (optional)
- Cider vinegar 3 or lime juice or orange juice
- Salt
Instructions
- Fire up your grill or heat oven to 400°F.
- Remove the stems from the peppers. Cut the peppers lengthwise and get most of the seeds out. 4
- I like to toss the peppers on the very hot grill for 10-30 seconds per side. You’ll see them get shiny. Alternatively, put on a pan and roast in the oven for 2-3 minutes. I think Chef Ben did it on a hot griddle but I can never get heat across the whole surface like you can on a grill.
- Put peppers in a bowl and cover with really hot tap water. 5 Use a plate or another bowl to keep the peppers submerged. Let sit for 20-30 minutes or longer.
- Drain the peppers but keep some of the smoky, dark water.
- Put the peppers into a blender or food processor. Add the garlic and spices. Add a couple tablespoons of the reserved soaking liquid.
- Pulse/blend to chop and mix together. 6
- Now come some choices. Some recipes call for cider vinegar for the acid, some call for lime juice, some call for orange juice. I like the cider vinegar but can see where lime juice would be great for a bright note. I don’t think orange juice would have the kick it needs. You could use a little of each!
- After you’ve decided on your acid — vinegar or lime juice or orange juice — add to the Adobo in small quantities and process/blend until you get a smooth but thick paste. Should be adding about 1/2 cup or so of the vinegar/juice. Taste often. Should have some bite but that acid should hit at the back of your tongue, too. Adjust salt along the way, too.
- This should make 1-2 cups of sauce, which is a lot as this is often thinned on use. It freezes and thaws well. Some have suggested freezing in ice cube trays which is like 2 tablespoons per cube or something.