Thursday, February 7, 2013

Adobo Sauce--From Scratch


  • 4 ancho chiles
  • 4 guajillo chiles
  • 2 TB onion, chopped
  • 1 garlic clove, smashed
  • 1.5 tsp salt
  • .5 tsp sugar
  • .5 tsp dried oregano
  • .5 tsp dried thyme
  • .5 tsp cinnamon
  • .25 tsp cumin
  • .25 tsp nutmeg
  • pinch cloves
  • 1/4 cup vinegar


  1. In a large microwave bowl cover the anchos and guajillos with water.
  2. Microwave 5 minutes.
  3. Put a saucer on top of the bowl to hold the chiles down and let them rehydrate for 10-15 minutes.
  4. Reserve the chile water.
  5. Add the soaked chiles and all the other ingredients to the blender.
  6. Blend on high for a minute or so, adding the reserved chile water as needed to water down the mixture enough to blend.
  7. Store in the fridge in a jar. 

I'm honestly now sure how long this will keep it is the first time I have made it.  Since it has vinegar in it I imagine it should keep awhile.

Note:  If you have a local Latino market that sells dry chiles in bulk it is much more inexpensive to buy them that way that packaged a supermarket.  I usually buy my chiles at our local market, La Perla, every quarter year.

1 comment:

  1. This looks really good! I love Adobo sauce and will have to try this. Thanks for stopping by my site!