Description
You can make this simply adobo sauce at home. Soak the ancho and guajillo chillies first before blending with vinegar and spices.
Ingredients
Units
Scale
- 60g (2oz) dried ancho chillies
- 30g (1oz) dried guajillo chillies
- 60ml (1/4 cup) apple cider vinegar
- 5 garlic cloves, peeled
- 1g (1 tsp) salt
- 2g (1 tsp) ground cumin
- 2g (1 tsp) dried oregano
- 1g (1/2 tsp) smoked paprika
- 1g (1/2 tsp) black pepper
- 1g (1/2 tsp) ground cinnamon
- 1g (1/2 tsp) ground cloves
Instructions
- Soak the Ancho and Guajillo chillies in boiled water for 15 minutes until softened. Reserve 60ml (¼ cup) of the water, then drain the chillies.
- Place the rest of the ingredients, along with the chillies and water, into a blender and blitz until smooth.
- Store in an airtight container in the fridge and use as needed within 6 months. Enjoy!
Notes
- For a slightly hotter chili paste, add 15g (½ oz) dried habanero chillies to the mix.
- Wondering how to use this Adobo Sauce? Check out this Mexican Omelette and Lamb Tacos.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 15ml
- Calories: 7
- Sugar: 0.2 g
- Sodium: 64.3 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1.3 g
- Fiber: 0.7 g
- Protein: 0.3 g
- Cholesterol: 0 mg