Homemade Adobo Sauce Recipe
Adobo sauce is a rich, reddish-brown Mexican sauce with an earthy, complex flavor profile. Traditionally made with ground ancho and guajillo chiles, this sauce has the consistency of a thick BBQ sauce and is most commonly known as the flavorful sauce that bathes chipotle peppers. Originally developed as a method to flavor and preserve meats, adobo sauce has become a staple ingredient in countless Mexican and Tex-Mex dishes.
Ingredients
- 1½ cups boiling water
- ½ cup chili powder 47g - ancho chili powder recommended
- 2 Roma plum tomatoes, chopped (8 oz with juices)
- ¼ cup cider vinegar 5%
- 3 cloves garlic
- 2 tablespoon brown sugar or Mexican piloncillo
- 1 teaspoon oregano Mexican oregano preferred
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- ¼ teaspoon allspice
- 3 tablespoon olive oil
Instructions
- In a food processor or blender, add the chile powder and carefully pour in 1½ cups boiling water. Cover with lid to steep while you gather the other ingredients.
- Add the vinegar, tomatoes, garlic, brown sugar, oregano, salt, cumin, cinnamon, pepper, and allspice to the food processor or blender and process to a smooth purée, about the consistency of BBQ sauce or ketchup. If needed, thin with water.
- Heat oil in a skillet or Dutch oven over medium-high heat. Carefully pour in the chili vegetable purée and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.
- Once finished, allow to cool before transferring to an airtight container.
For Making Chipotle Peppers in Adobo Sauce
If Using Dried Chipotle Peppers:
- Bend and slightly crack the dried chipotle peppers (or make punctures all over with a knife). Add to a saucepan and just cover with water.
- Bring to a boil, reduce to simmer and cook for 30 minutes. Be sure to add more water if needed so they don't dry and burn.
- Set aside to cool, then drain and add to Adobo Sauce after it has finished simmering.
- Simmer the peppers in the Adobo Sauce for another 10 minutes.
If Using Freshly Smoked Chipotle Peppers (not dried yet):
- Add freshly smoked peppers directly to the Adobo Sauce after it has finished simmering.
- Simmer in Adobo Sauce for another 10 minutes.
Tips from Lola's Kitchen
- For authentic flavor: Use ancho chili powder instead of regular chili powder. The deeper, smoky flavor makes a significant difference.
- Adjust the heat level: Add a few dried chipotle chiles or guajillo chiles to the initial blend if you want to increase the heat and complexity.
- Balance the flavors: If your sauce is too spicy, add a bit more brown sugar. If it's too sweet, a splash more vinegar will balance it out.
- Perfect consistency: The sauce should coat the back of a spoon - if it's too thick, add water a tablespoon at a time; if too thin, simmer longer to reduce.
- Quality matters: Use fresh spices for the best flavor – ground spices lose potency over time.
- Make ahead: This sauce actually improves with time as the flavors meld, so consider making it a day before you need it.
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