Adobo Sauce
with Chipotle Peppers
Ingredients:
1/2 cup chile powder
2 Roma tomatoes, chopped (about 8 oz. including the juices)
1/4 cup apple cider vinegar
3 garlic cloves
2 tbsp brown sugar
1 teaspoon mexican oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon allspice
3 tbsp olive oil
Optional: 2 cups dried chipotle peppers (to soak in adobo sauce) (or 20 freshly smoked, not dried)
2 Roma tomatoes, chopped (about 8 oz. including the juices)
1/4 cup apple cider vinegar
3 garlic cloves
2 tbsp brown sugar
1 teaspoon mexican oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon allspice
3 tbsp olive oil
Optional: 2 cups dried chipotle peppers (to soak in adobo sauce) (or 20 freshly smoked, not dried)
Directions:
In a food processor or blender add the chile powder and carefully pour in 1 1/2 cups boiling water. Cover with lid to steep while you get the other ingredients together.
Add the vinegar, chopped tomatoes, garlic, brown sugar, oregano, salt, cumin, cinnamon, pepper and allspice to the food processor or blender and process to a smooth purée, about the consistency of BBQ sauce or catchup. If needed, thin with water.
Heat oil in a skillet or Dutch oven over medium high heat. Carefully pour in the chili vegetable purée and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.
Makes about 2 1/2 to 3 cups adobo sauce. Use in any Mexican dish you prefer or add chipotle chiles. Keep in an airtight container and refrigerate.
Using dried chipotle peppers:
Pre-soak: Bend and slightly crack the dried chipotle peppers (or make punctures all over with a knife). Add to a saucepan and just cover with water.
Bring to a boil, reduce to simmer and cook for 30 minutes. Be sure to add more water if needed so they don't dry and burn.
Set aside to cool, then add to adobo sauce after cooking the sauce.
Simmer in adobo sauce for another 10 minutes.
Let cool completely and store in an airtight container in the refrigerator.
Using fresh smoked chipotle peppers (not dried yet):
Add freshly smoked peppers directly to the adobo sauce after cooking the sauce.
Simmer in Adobo Sauce for another 10 minutes.
Let cool completely and store in an airtight container in the refrigerator.
Add the vinegar, chopped tomatoes, garlic, brown sugar, oregano, salt, cumin, cinnamon, pepper and allspice to the food processor or blender and process to a smooth purée, about the consistency of BBQ sauce or catchup. If needed, thin with water.
Heat oil in a skillet or Dutch oven over medium high heat. Carefully pour in the chili vegetable purée and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.
Makes about 2 1/2 to 3 cups adobo sauce. Use in any Mexican dish you prefer or add chipotle chiles. Keep in an airtight container and refrigerate.
-=> Adding chipotle peppers to the adobo sauce <=-
Using dried chipotle peppers:
Pre-soak: Bend and slightly crack the dried chipotle peppers (or make punctures all over with a knife). Add to a saucepan and just cover with water.
Bring to a boil, reduce to simmer and cook for 30 minutes. Be sure to add more water if needed so they don't dry and burn.
Set aside to cool, then add to adobo sauce after cooking the sauce.
Simmer in adobo sauce for another 10 minutes.
Let cool completely and store in an airtight container in the refrigerator.
Using fresh smoked chipotle peppers (not dried yet):
Add freshly smoked peppers directly to the adobo sauce after cooking the sauce.
Simmer in Adobo Sauce for another 10 minutes.
Let cool completely and store in an airtight container in the refrigerator.
Notes:
You can substitute ancho, guajillo, or even habeñero chile powder for regular chile powder. Depending on how much heat you want.
Mexican oregano adds authenticity to the recipe. Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
Mexican oregano adds authenticity to the recipe. Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.