Posted in recipe category: Sauces
Ingredients
- 4 dried ancho chiles, stems and seeds removed
- 6 dried guajillo chiles
- 1/4 cup plus 2 tbsp. minced onion, divided
- 2 1/4 Tbsp minced garlic, divided
- 1 1/2 tsp kosher salt
- 1 1/2 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/8 tsp ground allspice
- 1 pinch ground cloves
- 1/4 cup cider vinegar
Directions
- Place chiles in a large skillet over medium heat and begin to toast the chiles, frequently turning and carefully watching. for 2 to 3 minutes or until the chiles have become soft and pliable, but make sure not to burn them.
- Transfer chiles to a plate and carefully remove seeds and stems. Fill a sauce pan 2/3 of the way full of water and toss in toasted chiles, make sure chiles are completely submerged. Place saucepan over medium-high to high heat and bring to a roaring boil. Once a roaring boil is reached, remove from heat and cover pan with lid. Let chiles sit in hot water for 20 minutes.
- Place a fine mesh strainer over a bowl and strain chiles, seperating and reserving both the chiles and the water the chiles were soaking in.
- In a blender add the ancho chiles, 2 tbsp. of the minced onion, 3/4 tsp of the minced garlic, salt, 1/2 tsp sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, vinegar, and 1/4 cup to 1/2 cup of the liquid the chiles soaked in or just enough to allow the ingredients to blend. Purée until the sauce is thick but smooth. Cover and place in refrigerator or freezer until ready to serve.
- Adobo sauce is wonderful to use as a condiment or marinade. Try to use as a marinade or barbecue sauce on chicken, steak, pork, seafood, etc. or serve alongside vegetables, rice, and other side dishes.
