Adobo Sauce
Adobo Sauce is a reddish brown, rich and earthy sauce. It is a staple in Mexico and made of ancho chile, vinegar, and herbs. Intensely delicious and makes anything taste amazing.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Sauce
Cuisine: Mexican
Servings: 2 cups
Calories: 94kcal
Cut the stem from the ancho chiles.
Cut lengthwise and remove the seeds.
Place the chiles into a stock pot with 2 cups water.
Bring to a boil. Turn off heat.
Let sit for 5 minutes, or until pliable.
Discard the water used in the rehydration process.
To a blender, add the rehydrated chiles, 2 cups water, and all of the remaining ingredients.
Blend until smooth.
Strain.
Store in an airtight container until ready to use.
Make it quicker: Instead of dried ancho chile, use 2 oz. (or ½ cup) ancho chile powder.
Here are some swap options:
- You can use ground cinnamon.
- Whole or ground cumin and oregano work just fine in this Adobo Sauce recipe.
- Instead of apple cider vinegar, you can use white distilled vinegar.
What can I substitute for adobo sauce?
Mix 1 tablespoon tomato paste, 1 tablespoon vinegar, ½ teaspoon chipotle powder, pinch of cumin, a pinch of oregano, ½ teaspoon garlic, ½ teaspoon salt.
Calories: 94kcal | Carbohydrates: 7g | Protein: 80g | Fat: 7g | Saturated Fat: 1g | Sodium: 248mg | Sugar: 5g