Name: Adobo Sauce
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 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

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INGREDIENTS

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

Quarts

INSTRUCTIONS

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.

NOTES

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Adobo Sauce

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

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.

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promfh

Nutrition

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Serving Size: 1 Quart (385g)
Recipe Makes: 8 Servings

Calories: 240
Calories from Fat: 64 (27%)

Amt Per Serving		% DV

	Total Fat 7.1g	10 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.9g
Cholesterol 7.2mg		2 %
Sodium 458.7mg		16 %
Potassium 1114.6mg		29 %
Total Carbohydrate 36.8g		11 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 30g
Protein 10.5g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 240

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REVIEWS

hawglinx

I used a mix of different peppers, Ancho, Jalapeno, Habanero, and Anaheim.

makesitmeldy

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.

10y

promfh

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

14y

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