Adobo Sauce

Adobo sauce seems to me something like a Mexican BBQ Sauce. Both use brown sugar and vinegar. Originally Spanish and Portuguese. Paprika, oregano, vinegar and salt. Mexican versions use chilis and add piloncillo and cinnamon.

Uses

  • Pepperoni (or Lentil Rice Sausage)
  • Chorizo
  • Add to Rice Pilaf?
  • Add Soup?
  • Season Potatoes or Greens?

Make ~1 cup.

MAIN

  • 3/4 cup water
  • 2 guajillo and 2 ancho chilis
  • 1 plum tomato
  • 1 clove garlic
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp piloncillo or brown sugar (1 very small cone)

SPICE

  • 1/2 tsp oregano
  • 1/4 tsp cumin
  • 1/8 tsp cinnamon

Toast the chilis on stove griddle or comal, until aromatic and pliable, 1-2m per side, or oven 450F, 2-3m per side. Allow to cool and remove the seeds and veins. Boil together 5-10m. Blend until smooth.