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]
- 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
- 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.
- 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.
- 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.
- Drain the chilis and add them to a blender, along with the remaining ingredients listed above.
- 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.
- Use immediately or store in an airtight container in the fridge.