Mexico

Adobo Sauce

Name: Adobo Sauce
Yield: 16 servings
Cuisine: Mexico
Ingredients: chipotle peppers or smoked, dried jalapeño peppers (most co-ops can get these for you, or try the specialty produce section of your grocery store) 12; (0.95 L) water 4 cups; (120 ml) onion, diced 0.5 cup; (80 ml) apple cider vinegar 0.3 cup; (60 ml) ketchup 0.3 cup; garlic, crushed or sliced 3 cloves; pinch of cumin, oregano 1; Salt to taste To taste

An editor-reviewed guide to making Adobo Sauce, with measured ingredients and clear, practical steps.

16 servings · Easy

Adobo covers a wide range of Mexican marinades and sauces built on one idea: chile, vinegar and spice doing the work that salt does in other kitchens. This version is thick and smoky, the sort poured over grilled meat or stirred into beans on the comal. Reducing it until the sauce clings to the spoon rather than pooling around it is where most home attempts stop short.

Ingredients

chipotle peppers or smoked, dried jalapeño peppers (most co-ops can get these for you, or try the specialty produce section of your grocery store)12
(0.95 L) water4 cups
(120 ml) onion, diced0.5 cup
(80 ml) apple cider vinegar0.3 cup
(60 ml) ketchup0.3 cup
garlic, crushed or sliced3 cloves
pinch of cumin, oregano1
Salt to tasteTo taste

Directions

1
Combine all ingredients in a heavy saucepan. Cook over a very low heat for 1–2 hours until the chiles are very soft and the liquid has been reduced to about 1 cup. Alternatively, cook in a slow cooker overnight.
2
Beat with a mortar and pestle, or put in blender to puree for a thick sauce.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.