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The Spruce / Diana Chistruga
Nutrition Facts (per serving) | |
---|---|
105 | Calories |
8g | Fat |
9g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 105 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 1g | 3% |
Cholesterol 1mg | 0% |
Sodium 204mg | 9% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 7% |
Total Sugars 4g | |
Protein 2g | |
Vitamin C 22mg | 112% |
Calcium 48mg | 4% |
Iron 1mg | 7% |
Potassium 242mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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
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12 cups water
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1/2 cup white vinegar, divided
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8 dried guajillo chiles
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8 dried ancho chiles
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1/4 cup plus 1 tablespoon oil
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2 tablespoons tomato paste
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2 cups chicken broth, or beef or vegetable broth, divided
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6 cloves garlic, minced
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1 medium onion, diced
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1 teaspoon cumin
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1/2 teaspoon cinnamon
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1/4 teaspoon salt
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1 tablespoon Mexican oregano
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1 teaspoon freshly ground black pepper
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1 jalapeño, seeded and minced for added heat, optional
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1/4 cup lemon juice
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3/4 cup orange juice
Steps to Make It
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Gather the ingredients.
The Spruce / Diana Chistruga -
Add the water and half of the vinegar to a large pot.
The Spruce / Diana Chistruga -
Cut the tops off of the chiles and use a spoon to dislodge and shake out the seeds.
The Spruce / Diana Chistruga -
Fry the chiles in hot oil for about 10 seconds on each side.
The Spruce / Diana Chistruga -
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.
The Spruce / Diana Chistruga -
Discard the soaking liquid. Puree the chiles in the blender with the tomato paste, remaining vinegar, and a splash of the broth until smooth.
The Spruce / Diana Chistruga -
In a large saucepan, sauté the garlic and onions in remaining 1 tablespoon of oil.
The Spruce / Diana Chistruga -
Add the remaining broth, chile paste, seasonings, jalapeño (if desired), and juices. Simmer for 30 minutes or until the sauce thickens to your liking.
The Spruce / Diana Chistruga -
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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