Description
This homemade adobo sauce recipe is essential to Mexican cuisine, made with ancho and guajillo peppers for a smoky, sweet and spicy flavor for many dishes.
Ingredients
Scale
- 4 guajillo peppers
- 4 ancho peppers
- 3 cups hot water (or enough to cover the dried peppers)
- 1 tablespoon olive oil
- 1/2 small onion (chopped)
- 4 cloves garlic (chopped)
- 2 tablespoons tomato paste (optional for a milder flavor)
- ½ teaspoon Mexican cinnamon (or use cinnamon)
- ½ teaspoon cumin
- ½ teaspoon Mexican oregano (or use oregano)
- ½ teaspoon sugar (optional, to taste)
- Salt to taste
- 1/2 cup chicken broth (use 1 cup for a thinner adobo sauce)
- 3 tablespoons apple cider vinegar
Instructions
- Remove the stems from the guajillo and ancho peppers and remove the seeds.
- Heat a large pan to medium-high heat and dry toast the dried peppers a couple minutes per side.
- Place the dried pods in a large bowl and cover with hot water. Soak them for 15 minutes.
- While the peppers are softening, heat olive oil in a medium pan and add the onion. Cook it down for 4-5 minutes.
- Add the garlic and cook another 30 seconds to 1 minute.
- Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook for 1 minute.
- Stir in 1/2 cup chicken stock. Reduce heat and simmer for 5 minutes.
- Add the mixture to the food processor along with the softened peppers, vinegar, and 1/4 to 1/2 cup of fresh water. Process until smooth.
- Adjust with salt and sugar to taste, and with a bit more water until you achieve your desired consistency.
Notes
- Optional to add sugar for balancing flavors.
- Strain for a thinner sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 14 kcal
- Sugar: 0.1 g
- Sodium: 50 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Keywords: adobo sauce, Mexican sauce, homemade sauce