Adobo Sauce | Greedy Gourmet

Question 1

What is adobo sauce?

Accepted Answer

You might know adobo sauce as the earthy, thick red sauce that comes with canned chipotle peppers. Forget that canned heat… the REAL adobo sauce is a homemade sensation, with a taste that’s lightyears away from any store bought stuff.

Traditionally made from two types of dried chilli pepper – ancho chillies and guajillos chillies – adobo sauce also consists of vinegar, garlic, oregano and a blend of spices. This can include the likes of cumin, cloves, paprika and black pepper.

The word “adobo” comes from the Spanish word “adobar”, which means to marinate. While the original use for adobo sauce was as a deliciously spicy rub for meats like chicken, pork and beef, its uses have extended far beyond that in modern Mexican cuisine.

Question 2

Is it the same as chipotle sauce?

Accepted Answer

Adobo sauce is the sauce that comes with canned chipotle peppers. Even though it contains chipotle peppers, the sauce is not actually called chipotle sauce.

Question 3

Can you just buy adobo sauce?

Accepted Answer

Yes. You can buy adobo sauce without chipotles online. It’s nothing like making it in your kitchen though!

Question 4

What are ancho chillies?

Accepted Answer

Ancho chillies are the dried form of the poblano chilli pepper, a pepper that comes from the Puebla state in Mexico. They are very wide peppers – hence the name “ancho,” which means “wide” in Spanish.

They are known for their rich, smoky quality and bring a mild paprika flavor, with a subtle sweetness and a mild to moderate heat. Some people even compare their taste to chocolate or sweet dried fruits like raisins.

Ancho peppers are one of the most popular peppers in traditional Mexican cuisine and Tex Mex cooking.

Question 5

What are guajillo chillies?

Accepted Answer

Guajillo chillies (pronounced gwa-HEE-yo) are the dried form of the mirasol pepper and one of the most popular ingredients in Mexican cooking.

Like ancho chillies, guajillos are mild to moderately hot and bring a smoky flavor. Guajillos have notes of berries, fruity and undertones of green tea. This complexity makes them a fantastic ingredient and explains why they are so popular.

When combined, ancho and guajillo chillies bring a complex smokiness with so many different subtle flavors. They really are the essence of adobo sauce.

Question 6

What other chillies can you use?

Accepted Answer

Both ancho and guajillo chilli peppers are fairly mild. For those who like to bring the heat, you can add a hotter chilli into the mix. Add 15g of dried habanero chillies, alongside the ancho and guajillo.

You can also use either dried chile de arbol or dried pasilla peppers for extra intensity, or dried chipotle peppers for an extra smoky flavor.

Question 7

Can you use chilli powder in this recipe?

Accepted Answer

You can use ready ground ancho chilli powder and ready ground guajillo chilli powder in place of the dried kind, but for me it’s really not the same.

Besides, dried ancho and guajillo chillies are readily available online, in supermarkets or in Mexican food stores.

Question 8

What other spices can you use in adobo sauce?

Accepted Answer

The spices in this recipe do a really good job of complementing the flavor, without stepping on the ancho and guajillo, which is where the real flavor lies.

You can, however, add a little extra dimension to this recipe and make adobo sauce according to your specific tastes.

Some interesting ingredients you can add into the mix include spices like cloves or allspice, panela (Mexican brown sugar) or honey for a touch of sweetness and to counterbalance bitterness, Mexican oregano (more lemon and citrus flavors than Mediterranean oregano), lemon juice and lime juice.

Question 9

How do you store adobo sauce?

Accepted Answer

Store adobo sauce in an airtight container in the fridge. It will last for up to six months.

Question 10

Can you freeze adobo sauce?

Accepted Answer

If you want to keep adobo sauce for longer than six months, you can easily freeze it. Either use freezer-friendly containers or use sealable ice cube trays. That way, you can use them in smaller portions as and when needed.

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