Adobo Sauce

Mexican adobo sauce is an all-purpose marinade made from dried chiles, spices, and vinegar. It’s full of rich, spicy, tangy, and smoky flavors. Elevate all of your favorite dishes by adding this staple sauce to your arsenal!

With a mix of chiles similar to mole poblano, this recipe is perfect for flavoring plant-based proteins like tofu and chickpeas. Plus, nothing beats the vibrant, preservative-free taste of homemade adobo sauce!

Why I love this recipe

I love the vibrant taste of adobo more than the next person, but I much prefer making my own! This way, I can customize the flavors to perfectly suit my taste.

In this adobo sauce recipe, I focus on using ingredients that are easily accessible and affordable to maximize flavor without breaking the bank. Its short ingredient list and easy-to-follow steps make it a no-brainer to use instead of store-bought cans.

This all-purpose condiment is great for everyone, whether you’re a busy parent looking to spice up taco night or someone wanting to explore traditional Mexican flavors!

Ingredient notes

You’ll only need a few pantry staples for this bold and flavor-packed adobo sauce. Find a breakdown of the ingredients and suitable substitutes below.

Dried chiles
Using fresh, quality dried chiles is a game-changer. In my adobo sauce, I opt for guajillo, pasilla, and ancho chiles. This combination provides the perfect balance of sweet, spicy, smoky, tangy, and earthy elements. Look for dried chiles at Mexican food markets or online.

Substitute: You can use similar chiles like cascabel, mulato, or New Mexico. For a spicier version, try arbol or piquin peppers. You can even add paprika, which is a common Portuguese and Spanish practice.

Herbs & spices
Cumin adds a warm, earthy, slightly nutty flavor, while Mexican oregano offers robust, citrusy notes with a hint of licorice. I also add whole black peppercorns for a kick!

Substitutes: Ground coriander can be used in a pinch, but keep in mind it will impart a lighter, more lemony flavor. The best replacement for Mexican oregano is marjoram, not Mediterranean oregano.

Vinegar
The number one necessity in adobo sauce is vinegar! It adds acidity, brightening the savory flavors of the other ingredients. You can use white, apple cider, coconut, or cane vinegar interchangeably.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Creating this adobo sauce is so simple with my straightforward, step-by-step instructions. Find tips in green throughout this section to ensure your success!

Preparation

Begin by removing the stems and seeds from the dried chiles with kitchen shears. This step helps control the heat level and prevents a bitter-tasting sauce.

Cooking

Step 1
Toast the chiles in a skillet over medium heat for about 30 seconds. Keep a close eye on them to prevent burning, which will also cause the sauce to be bitter.

Toasting dried chiles is an integral step in many Mexican recipes, helping to release their flavors and enhance the depth of the sauce.

Step 2
Place the toasted chiles in a bowl of just-boiled water. Cover the bowl and let them rehydrate for 15 minutes so they soften and become easier to blend.

It’s important not to boil the chiles, or there will be too much flavor seepage into the water.

Step 3
Heat some olive oil in a skillet over medium. Sauté the chopped white onion until translucent, then add the garlic and cook for another 1-2 minutes. Mix in your cumin, Mexican oregano, and black peppercorns with the onion and garlic.

Adding the spices at this stage allows them to open up and release their flavors, contributing to the complexity of the adobo sauce.

Step 4
Transfer the onion mixture to a blender. Add the rehydrated chiles, vinegar, and a splash of water. Blend the sauce on high until it’s smooth, scraping down the sides as needed. Transfer the sauce to a jar or container for storage. Happy eating!

Adjust the amount of water to ensure the sauce is not too thick. You’re aiming for a pourable, smooth consistency.

Serving suggestions

You can use this jack-of-all-trades sauce for virtually any marinade. Some of my favorite plant-based options include jackfruit, tofu, tempeh, and chickpeas.

It’s also perfect for adding a rich, authentic flavor to vegan chipotle sauce, vegan birria tacos, vegan chorizo, vegan tamales, sopa de frijoles, and more.

Cooking tips

Keep the chiles submerged: Keep the chiles completely submerged during rehydration so they all soften evenly.

Slow-cook the aromatics: Cook the onions and garlic over low heat until they’re soft and fragrant. This releases their natural sugars, which balance the heat of the sauce.

Strain for smoothness: For an ultra-smooth sauce, strain it through a fine-mesh sieve to remove any solids or unblended bits.

Let the sauce rest: I suggest letting the sauce sit for a few hours or overnight before using it. The resting period gives the flavors a chance to meld and deepen.

Storing & reheating

My favorite part about this adobo sauce is how well it stores, both in the fridge and freezer. Let it cool to room temperature before transferring it to a container.

Fridge
Store the adobo sauce in a glass mason jar or an airtight container in the refrigerator. Using glass helps preserve the sauce’s flavor without absorbing any odors. Stored correctly, it will last for up to 2 weeks.

Freezer
Adobo sauce freezes well as long as it’s stored in freezer-safe bags or containers. Freezing it in ice cube trays is a handy way of portioning it. You can thaw 1-2 cubes at a time, or however much you need! It should last at least 6 months in the freezer.

Reheating
Gently reheat the adobo sauce in a saucepan over low heat to preserve its texture and flavor. Avoid microwaving as it can unevenly heat and alter the sauce’s consistency.

Frequently asked questions

More spicy sauces

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.