Easy Adobo Sauce (Ready in 30 Minutes)
Adobo sauce is an all-purpose marinade made of dried chiles, spices, and vinegar. With big, bold flavors, this staple sauce can be used to enhance a wide variety of dishes.
Equipment
- Kitchen shears
- Skillet
- Bowl or pot
- Blender
Ingredients
- 3 ancho chiles
- 4 guajillo chiles
- 2 pasilla chiles
- 1 tablespoon olive oil
- ¼ medium white onion, roughly chopped
- 4 cloves garlic, roughly chopped
- ½ teaspoon cumin
- ½ teaspoon Mexican oregano
- 1 teaspoon black peppercorns
- ½ teaspoon salt, then to taste
- ½ cup vinegar, white or apple cider
- ¼-½ cup water
Instructions
- First, stem and seed the dried chiles. Toast them for 30 seconds or so in a skillet over medium (this will help release their flavors). Add them to a pot or bowl of just-boiled water, cover, and let rehydrate for 15 minutes.
- In the meantime, heat olive oil in a skillet over medium. Sauté the onions for 3-4 minutes until translucent. Add in the garlic and cook for another 1-2 minutes. Lastly, mix in the spices to open the flavors up.
- Transfer the onion mixture to a blender or food processor with vinegar, ¼ cup water, and rehydrated chiles. Blend on high until the mixture is smooth, stopping to scrape down the sides a few times.
- If you need the final ¼ cup of water, add it in until you achieve a smooth, sauce-like consistency. Transfer to a jar or container for storage. Happy eating!
Notes
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.
Toasting dried chiles is an integral step in many Mexican recipes, helping to release their flavors and enhance the depth of the sauce.
It's important not to boil the chiles, or there will be too much flavor seepage into the water.
Adding the spices at this stage allows them to open up and release their flavors, contributing to the complexity of the adobo sauce.
Adjust the amount of water to ensure the sauce is not too thick. You're aiming for a pourable, smooth consistency.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 39kcal | Carbohydrates: 6.3g | Protein: 1g | Fat: 1.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 81mg | Potassium: 169.8mg | Fiber: 2.5g | Sugar: 3.1g | Vitamin A: 2286.4IU | Vitamin C: 2.8mg | Calcium: 9.4mg | Iron: 0.7mg
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