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Adobo Sauce

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Mexico | Southwestern U.S. cuisine | Tex-Mex cuisine

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Sauce, Mexican, Slow Cooker

Tags: easy, mexican, recipes for sauces and condiments, recipes using chipotle chile, recipes using garlic, recipes using jalapeño chile, recipes with metric units, recipes without cooking time, recipes without servings, slow cooker, southwestern, tex-mex

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AAdobo_Sauce)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AAdobo%20Sauce&oldid=4518845

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. 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.
  2. 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.