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Adobo Sauce
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Mexico | Southwestern U.S. cuisine | Tex-Mex cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518845
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 12 chipotle peppers or smoked, dried jalapeño peppers (most co-ops can get these for you, or try the specialty produce section of your grocery store)
- 4 cups (0.95 L) water
- ½ cup (120 ml) onion, diced
- ⅓ cup (80 ml) apple cider vinegar
- ¼ cup (60 ml) ketchup
- 3 cloves garlic, crushed or sliced
- 1 pinch of cumin, oregano
- Salt to taste
Directions
- Combine all ingredients in a heavy saucepan. Cook over a very low heat for 1–2 hours until the chiles are very soft and the liquid has been reduced to about 1 cup. Alternatively, cook in a slow cooker overnight.
- Beat with a mortar and pestle, or put in blender to puree for a thick sauce.
Notes
Sauce will keep for several weeks in the fridge in an airtight container. You can also can it in mason jars for longer storage, following proper procedures for sterilizing jars and canning.
