Adobo sauce has a little heat, but the flavor is fabulous, and because it’s base is dried peppers, it has almost no carbs. The best way to make it is to make a nice batch and freeze it in portion sizes, so you have it when the mood strikes.
It’s a cooking sauce, so expect to either use it on the spot or defrost and apply it to raw meats (usually chicken or pork, but I think it would be fabulous on beef or even duck).
And, you can also mix a little bit into sour cream or Mexican crema for a lovely dipping sauce for raw veggies or grilled meat, or even to drizzle over lettuce-wrapped ‘tacos”
4 dried guajillo peppers
4 dried ancho peppers or 7 dried arbol peppers
2 teaspoons ginger
2 teaspoon cumin
3 cloves garlic or 2 tablespoons refrigerated minced garlic
½ teaspoon black pepper
2 tablespoons olive oil
Salt to taste
½ teaspoon cinnamon, preferably Mexican cinnamon*
½ teaspoon ground thyme
½ teaspoon allspice
Pinch of ground cloves
1 teaspoon oregano, preferably Mexican oregano*
1 small onion, finely chopped.
* If you like this recipe and want to make it more authentic, these ingredients are easily found on Amazon,com,
Lots of ingredients, but prep is amazingly easy.
First soak the dried peppers in water to cover for at least a half hour.
The first time, soak the two varieties separately, so you can taste and adjust the proportion of different chilis to your taste.
Once the peppers are soaked, take their stems off and put them with the soaking water, and all other ingredients, including the onion if you decide to use it, in the blender. Blend until extremely smooth, taste for spice level, and if it’s too spicy or not salty enough, add salt and/fire-roast a bell pepper to mild it down.
If you need to fire-roast a bell pepper, it’s easy if you have a gas stove. Just turn on a burner, stick the pepper on a skewer, and pretend it’s a marshmallow until the skin bubbles up and can be peeled off. If you like a little char flavor, you can brown it a little more before adding and re-blenderizing.
If you have an electric stove, either fire up your outdoor grill, or blanch the pepper in boiling water to get the skin off.
You can leave the seeds in or not, depending on your preference. I personally think the seeds have some different nutrients, so I leave them in.
Once the sauce is smooth, put just enough to cover on some pork or chicken, and refrigerate the rest for next week.
Or – freeze it in serving sizes. It will keep up to 3 months frozen.