Adobo Sauce With Garlic and Orange Juice
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Canned chipotle chilis often come packed in adobo, but you can use this earthy, rich sauce in many ways. This homemade adobo sauce makes a flavorful marinade or simmer sauce for chicken, pork, beef, or fish. You can add interest to soups and stews with a couple of tablespoons of adobo sauce. You can drizzle it over vegetables, potatoes, or rice for a side dish with character, or mix it with ranch dressing or mayonnaise for a salad topper or sandwich condiment. Adobo sauce in an airtight container will keep in the fridge for up to a month.
Ingredients
- 12 cups water
- 1/2 cup white vinegar (divided)
- 8 guajillo chiles (dried)
- 8​ ​ancho chiles (dried)
- 1/4 cup oil (plus 1 tablespoon)
- 2 tablespoons tomato paste
- 2 cups chicken broth (or beef or vegetable broth, divided)
- 6 garlic cloves (peeled and minced)
- 1 medium onion (peeled and diced)
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon Mexican oregano
- 1 teaspoon black pepper
- Optional: 1 jalapeño (seeded and minced for added heat)
- 1/4 cup lemon juice
- 3/4 cup orange juice
Steps to Make It
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Gather the ingredients.
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Add the water and half of the vinegar to a large pot.
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Cut the tops off of the chiles and use a spoon to dislodge and shake out the seeds.
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Fry the chiles in hot oil for about 10 seconds on each side.
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Add the chiles to the water and bring it to a boil. Cover the pot, turn off the heat and let the chiles soak overnight.
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Discard the soaking liquid. Puree the chiles in the blender with the tomato paste, remaining vinegar, and a splash of the broth until smooth.
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In a large saucepan, sauté the garlic and onions in remaining 1 tablespoon of oil.
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Add the remaining broth, chile paste, seasonings, jalapeño (if desired), and juices. Simmer for 30 minutes or until the sauce thickens to your liking.
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Use as a condiment for your sandwich or alongside your protein of choice.
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Enjoy!
​The Spruce / Diana Chistruga
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