Mexican Adobo Sauce

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Mexican Adobo is a sauce made primarily of chili’s, garlic, spices and vinegar but can have many variations. It is used as a base or marinade in traditional Mexican cooking.

I like to make a batch of this up and use in soups, marinades and sauces. It will keep in the fridge for about a 5 days but you can also package it up in portions and freeze it for about 3 months.

I have created several recipes (coming in my next few posts) that will include this sauce. A new twist on a classic Mexican soup, vegetarian burritos, yummy enchiladas and more!

So, make of a batch of sauce and come join me on this culinary journey. It’s gonna be yummy!

Mexican Adobo Sauce:

  • 1-2 ounce package of ancho chili’s
  • 3 guajillo chili’s
  • 8-10 cloves of roasted garlic (you can find packages in the produce section or roast your own) I roasted my own
  • 1/2 teaspoon mexican oregano
  • 1/2 ground cumin
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons apple cider vinegar
  • 1 1/2 teaspoons kosher salt

In a warm pan, over medium heat, lightly toast chilis on each side until they become aromatic and pliable. about 2-3 minutes. do not brown or they will become bitter. Remove stems and shake out seeds.

In another pan bring 2 cups water to a boil. Add warm chili’s to water, bring back to a boil then turn to low and let chili’s soak for 20 minutes.

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In the bowl of a food processor or blender add chili’s with liquid and roasted garlic. Blend until smooth. Scrape down side of bowl. Add remaining ingredients and blend to combine.

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Strain sauce through a fine sieve. cool thoroughly and store in a glass jar in the fridge up to 5 days or 3 months in the freezer. Use sauce in the yummy recipes to follow or use it to create your own masterpiece.

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Enjoy!

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3 thoughts on “Mexican Adobo Sauce

  1. Pingback: Easy Weeknight Posole | Grape Gravy!

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