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Easy Adobo Sauce [Vegan]

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Adobo sauce has been around the block. It’s become an all-purpose term for seasoning or spice, but to find an authentic version your best bet is to head back in time a few hundred years. Grinding your own chili peppers will help complete that journey, and in doing so you might just find a flavor combo that will make you question the endless aisles of bottled sauces that we rely on these days.

Easy Adobo Sauce [Vegan]

This Recipe is :

Dairy Free Vegan




  • 10 Ancho dried chilis
  • 5 Guajillo dried chilis
  • 8 peeled garlic cloves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • Pinch of clove
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup cider vinegar
  • Splash of water


  1. Wipe off any dusty crevasses on the chilis using a damp towel.  De-stem and de-seed the chilis, but don’t worry about getting rid of every last seed.
  2. Place the chilis in a 400°F oven for 1-2 minutes to awaken some dormant flavors; you can also flash them on a hot, dry skillet for 15-30 seconds.
  3. Add the chilis to a bowl and cover them with hot tap water.  Let them reconstitute for 20-30 minutes.  If they float to the surface you can use a small plate or bowl to keep them submerged.
  4. Drain the chilis and add them to a blender, along with the remaining ingredients listed above.
  5. Combine well; ideally, you want a thick, paste-like substance so we are adding just enough liquid to get there.  If it won’t combine you can add another splash of water.
  6. Use immediately or store in an airtight container in the fridge.





Two years living in Cozumel, Mexico turned Patrick into a Mexican food foodie.  He is the author of Mexican Craving:  9 Easy Steps to Cooking Authentic Mexican at Home.  Patrick returns to Mexico at least three times per week (in his kitchen) and shares authentic Mexican recipes and techniques on his blog Mexican Please.



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