Basic Adobo Sauce Recipe.

Adobo sauce is a type of hot sauce or marinade used in Mexican and Southwestern cuisines. Adobo is a Spanish word for „sauce“ or „marinade“. The dark red adobo sauce is used in many contexts in Mexican food. Its main ingredients are typically chilli’s, garlic, and vinegar, though variations are common. Tomatoes, onions, and a variety of herbs and spices often complete the recipe.

Guajillo chilli’s, semi dried.

Ingredients.
90 gram (3 ounces) guajillo chilli’s (about 10-12),
wiped clean, de-stemmed, slit open, seeded, and deveined
3/4 cup water for blending, or more if necessary
2 cloves garlic, peeled
1 1/2 teaspoons apple cider vinegar
3/4 teaspoon fine salt, or 1 1/2 teaspoons kosher salt
3/4 teaspoon sugar
1/4 rounded teaspoon ground cumin

How to do.
Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chilli’s 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until they’re fragrant and their insides have changed color slightly, about 1 minute per batch.

    Traditional comal cooking.

     Modern comal cooking.

Soak the chilli’s in enough cold water to cover until they’re soft, about 30 minutes. Drain and discard the soaking water.

   Toasting the chilli’s on a heavy skillet.

Put the 3/4 cup of fresh water in the blender jar with the chiles and the remaining ingredients. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree. If you’d like a silky texture, strain the adobo through a medium-mesh sieve.

  A full meal on a comal, Mexican tortilla cooking.

Take your time and follow the next post with chipotle adobo ideas and a few main courses how to use adobo sauce. Enjoy !!