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Mexican Adobo Sauce


Ingredients
  • 1-2 ounce package of ancho chili's
  • 3 guajillo chili's
  • 8-10 cloves of roasted garlic you can find packages in the produce section or roast your own I roasted my own
  • 1/2 teaspoon mexican oregano
  • 1/2 ground cumin
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons apple cider vinegar
  • 1 1/2 teaspoons kosher salt
Instructions
In a warm pan, over medium heat, lightly toast chilis on each side until they become aromatic and pliable. about 2-3 minutes. do not brown or they will become bitter. Remove stems and shake out seeds.
In another pan bring 2 cups water to a boil. Add warm chili's to water, bring back to a boil then turn to low and let chili's soak for 20 minutes.
In the bowl of a food processor or blender add chili's with liquid and roasted garlic. Blend until smooth. Scrape down side of bowl. Add remaining ingredients and blend to combine.
Strain sauce through a fine sieve. cool thoroughly and store in a glass jar in the fridge up to 5 days or 3 months in the freezer. Use sauce in the yummy recipes to follow or use it to create your own masterpiece.