Try this Adobo Sauce recipe, or contribute your own.
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.
hawglinx 3y agoI used a mix of different peppers, Ancho, Jalapeno, Habanero, and Anaheim.
makesitmeldy 6y agoThe 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.
promfh 10y agoYou have to roast the chilies until they look almost burnt. It part of the skin isn't blackened, they're not ready.