Adobo Sauce

Adobo Sauce

Ready in 45 minutes

Try this Adobo Sauce recipe, or contribute your own. "Marinade" and "Sauces" are two of the tags cooks chose for Adobo Sauce.

"You have to roast the chilies until they look almost burnt. It part of the skin isn't blackened, they're not ready. "

- promfh

Top-ranked recipe named "Adobo Sauce"

4.3 avg, 3 review(s) 100% would make again

Ingredients

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12 Ancho chiles; wiped clean
1/2 c White vinegar
2 c Water
1/4 c olive oil
2 md Onions; thinly sliced
5 cloves Garlic; sliced
1 tb Ground cumin
4 c Chicken Stock
2 tb Brown sugar
1/4 c Orange juice
1/4 c Lemon juice
2 tb Tomato paste
1 ts Black pepper; freshly ground

Original recipe makes 8 Servings

Quarts  

Preparation

Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 minutes to soften.

Transfer the chiles and liquid to a blender or food processor.

Puree until a smooth paste is formed, adding a tablespoon or 2 of water if necessary to thin. Set aside.

Heat the olive oil in a medium saucepan over medium-high heat. Saute the onions until golden brown, 8-10 minutes. Stir in the garlic and cook briefly just to release the aroma. Next, stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes. Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes.

NOTE: Adobe Sauce can be stored in the refrigerator 1 week or frozen indefinitely. Makes 1 1/2 quarts.

Verified by stevemur
Calories Per Serving: 240 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I used a mix of different peppers, Ancho, Jalapeno, Habanero, and Anaheim.
hawglinx 11 month ago
The flavor is excellent. We smoked the red and orange jalapenos on the smoker all day to give them a great flavor. In following the recipe, when I put the peppers and the liquid in the blender-it did not make a paste at all. Will not put the liquid in the blender the next time. Also in the final step of making a paste with brown sugar, juices,etc. was more like a spaghetti sauce than a paste. I will try again cutting down on some of the liquid. I came up with the idea to freeze the sauce in ice cube trays-then place in a freezer container to use small amounts with different recipes. We mix with sour cream to spread on tortillas in quesadilla recipes.
makesitmeldy 4 years ago
You have to roast the chilies until they look almost burnt. It part of the skin isn't blackened, they're not ready.
promfh 8 years ago
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