How to Make Adobo Sauce

By Ellie

10 Person

30 Minutes

57 Calories

Let me show you how to make adobo sauce, typically found covering chipotle chiles. Made from chili powder, vinegar, garlic, and herbs, this was originally used to marinade and preserve meats and is fantastic in so many Mexican and Tex Mex dishes.

Ingredients

Adobo Sauce

3 tbsp. olive oil
1/4 tsp. black pepper
1/4 tsp. cinnamon
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1 tsp. oregano (See Note 3)
2 tbsp. brown sugar (See Note 2)
3 cloves garlic
1/4 cup cider vinegar
2 Roma tomatoes, chopped (8 oz with juices)
1/2 cup chile powder (See Note 1)

2 cups dried chipotle peppers (to soak in adobo sauce) (or 20 freshly smoked, not dried)

Method

01

In a food processor or blender add the chile powder and carefully pour in 1 1/2 cups boiling water. Cover with a lid to steep while you get the other ingredients together.
02

Add the vinegar, chopped tomatoes, garlic, brown sugar, oregano, salt, cumin, cinnamon, pepper and allspice to the food processor or blender and process to a smooth puree, about the consistency of BBQ sauce or catchup. If needed, thin with water.
03

Heat oil in a skillet or Dutch oven over medium-high heat. Carefully pour in the chili vegetable puree and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.
04

Makes about 2 1/2 to 3 cups adobo sauce. Use in any Mexican dish you prefer or add chipotle chiles (See below) and keep in an airtight container and refrigerate.
05

If Adding Dried Chipotle Peppers Pre-soak: Bend and crack slightly 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 water if needed so they don't dry and burn. Set aside to cool.
06

If Adding Freshly Smoked Chipotle Peppers (not dried yet) Add freshly smoked peppers directly to the adobo sauce. Simmer for another 10 minutes. Let cool completely and store in an airtight container in the refrigerator.

Related Tags

How to Make Adobo Sauce

4.7

( By Ellie )

01 Information

Grade easy
Serving 10 servings
Calorie 57 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Adobo Sauce

3 tbsp. olive oil

1/4 tsp. black pepper

1/4 tsp. cinnamon

1/2 tsp. ground cumin

1/2 tsp. kosher salt

1 tsp. oregano (See Note 3)

2 tbsp. brown sugar (See Note 2)

3 cloves garlic

1/4 cup cider vinegar

2 Roma tomatoes, chopped (8 oz with juices)

1/2 cup chile powder (See Note 1)

2 cups dried chipotle peppers (to soak in adobo sauce) (or 20 freshly smoked, not dried)

03 Method

Step 1

In a food processor or blender add the chile powder and carefully pour in 1 1/2 cups boiling water. Cover with a lid to steep while you get the other ingredients together.

Step 2

Add the vinegar, chopped tomatoes, garlic, brown sugar, oregano, salt, cumin, cinnamon, pepper and allspice to the food processor or blender and process to a smooth puree, about the consistency of BBQ sauce or catchup. If needed, thin with water.

Step 3

Heat oil in a skillet or Dutch oven over medium-high heat. Carefully pour in the chili vegetable puree and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.

Step 4

Makes about 2 1/2 to 3 cups adobo sauce. Use in any Mexican dish you prefer or add chipotle chiles (See below) and keep in an airtight container and refrigerate.

Step 5

If Adding Dried Chipotle Peppers Pre-soak: Bend and crack slightly 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 water if needed so they don't dry and burn. Set aside to cool.

Step 6

If Adding Freshly Smoked Chipotle Peppers (not dried yet) Add freshly smoked peppers directly to the adobo sauce. Simmer for another 10 minutes. Let cool completely and store in an airtight container in the refrigerator.

04 Author