Adobo Sauce
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.
Servings: 14
Calories: 69
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.
Video
Notes
Makes about 1 3/4 cups.
Nutrition
Serving: 2tablespoons | Calories: 69kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 108mg | Potassium: 382mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5173IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg