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Adobo Sauce

Note: It wasn't until we moved from New Mexico to Virginia that adobo sauce became big.  My chile pepper bible, the 1990 
edition of The Whole Chile Pepper Book by pepper mavens Dave DeWitt and Nancy Gerlach is the foundation for the first recipe.
 Adobo sauce usually is associated with dried Ancho chiles (dried Poblano peppers). 

Martha Stewart's recipe for Ancho Dipping Sauce is similar, but includes ketchup and orange and lime juice
instead of vinegar.  See also Chile Pastes and Sauce.  Use any
dried hot chile if Ancho, Pasillo, or Piquin not available.  Substitute dried chile flakes if necessary, enough to make an equivalent amount of paste.

Chipotle peppers in adobo sauce is big now.  Chefs are using it dishes that call for the smoky taste of chipotles, or smoked and dried
jalapeno peppers.  The recipes below are inspired by 

1.  Adobo Sauce Simplified

Chop:
3 large dried Ancho chiles, stems and seeds removed
1 dried Pasilla or Piquin chile, stem and seeds removed
1 large onion
2 cloves garlic

Add:
1/2 t dried oregano
1/4 cp vegetable oil
1/4 cp distilled white vinegar
1/4 cp brown sugar or honey

1. Cover chiles with hot water and let them sit for 15 minutes till softened. Reserve water and combine chiles and 1/4 to 1/2 cp of the water with onion and garlic.
2. Add oregano and cumin in a blender and puree to smooth paste.
2. Saute chile mixture in the oil for 5 minutes, then add vinegar and sugar, and bring to boil.
3. Reduce heat and simmer till sauce is very thick, about 5-8 minutes.

Source: Fog city Diner Cookbook by Cindy Pawlcyn, reported in Washington Post