Adobo Sauce
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Whip up this silky-smooth homemade adobo sauce that brings just the right amount of spice and endless versatility to your kitchen! Perfect for drenching tacos, enlivening enchiladas, or adding a kick to soups, this sauce is a weeknight dinner game-changer. I love making a big batch and keeping it in the fridge for quick, flavorful meals any night of the week.
Discover the rich flavor of adobo sauce! This deep red condiment is crafted from ground dried chiles, aromatic herbs, and tangy vinegar, resulting in a bold, earthy, and spicy flavor that can elevate any dish.
In both Mexican and Spanish cuisine, adobo sauce is a versatile staple, perfect as a marinade for meats or a zesty dressing for your favorite tacos and burritos. You might already be familiar with its delightful taste through canned chipotle peppers in adobo, which bring a smoky kick to your meals.
But let’s be honest: nothing beats the satisfaction of homemade adobo sauce! It’s easier to whip up than you might think, and the flavor is truly unparalleled. Why settle for store-bought when you can create something so vibrant and fresh right in your kitchen?
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Dried chilis: We use a combination of Ancho and Guajillo chilis.
- Garlic: Fresh garlic is essential.
- White vinegar: Adds a slight tangy flavor.
- Chicken stock: You need a little liquid to help the chilis blend down into a paste. You can also use water.
- Spices: We used Mexican oregano, cumin, Mexican cinnamon, and salt.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Toast the chilis in the oven to bring out the oils.
- Soak the toasted chilis in hot water to rehydrate them.
- Drain the chilis and add them to a blender or food processor along with all the other ingredients.
- Blend until a smooth paste forms.
Tips For Success
- Discard the soaking water from the chilis. Some people choose to use it to thin out their adobo, but it can be quite bitter. I suggest chicken stock or water to thin out the sauce if needed.
- We use guajillo chilis and ancho chilis. These are essential chili peppers for Mexican cooking. You can find them in Mexican markets or order them online.
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Adobo Sauce
Ingredients
- 7 dried Ancho chilis
- 8 dried Guajillo chilis
- hot water
- 8 garlic cloves
- ¼ cup white vinegar
- ¼ cup chicken stock
- 1 tablespoon Mexican oregano
- ½ teaspoon cumin
- ½ teaspoon Mexican cinnamon
- ½ teaspoon salt
Instructions
- Remove the stems from the dried ancho and guajillo peppers. Cut the peppers and remove the seeds.
- Heat the oven to 400℉ and roast peppers on a baking sheet for about 5 minutes. This helps release the oils for more flavor.
- Place the roasted chili pods in a large bowl and cover with hot water. Allow them to soak for 15 minutes, or until they become soft and rehydrated.
- Strain the peppers and transfer them to a food processor or blender. Add in all the remaining ingredients.
- Pulse everything together until it becomes thick and paste-like. If it’s too thick and won’t combine, you can add splash of water.
- Use it immediately or store in an airtight container in the refrigerator for up to 6 days. This sauce also freezes well for up to 3 months.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.