adobo sauce recipe

This spicy, zesty, herb-filled adobo sauce is a flavor-packed accompaniment to grilled seafood, meat, or vegetables! This green chile adobo sauce has a medium spice level (spicy enough to provide a kick, but not spicy enough to overpower everything). If you prefer very spicy, leave the ribs and seeds in the peppers. If you prefer very mild spice levels, use only one serrano pepper.

Green Chile Adobo Sauce

serrano chiles, stems

garlic,

lime juice (about 2 juicy limes)

fresh Italian (flat leaf) parsley leaves

cilantro leaves

Diamond Crystal kosher salt

extra virgin olive oil

Place the serrano chiles and unpeeled garlic cloves...

Place the serrano chiles and unpeeled garlic cloves in a medium, dry skillet and place over medium heat. Dry roast the chiles and garlic cloves for 10 to 12 minutes (it will take about 5 minutes to notice anything happening), flipping them once or twice, until they are charred black in some spots. Remove the chiles and place on a cutting board. Continue dry roasting the garlic cloves for an additional 3 to 5 minutes, or until they are charred in spots and they are beginning to soften. Transfer to the cutting board with the chiles and allow to cool slightly before handling.

Slice the serrano chiles in half lengthwise, and...

Slice the serrano chiles in half lengthwise, and gently scrape out and discard the seeds and ribs (see ‘tips for success’). Remove and discard the skins of the garlic cloves. The unpeeled garlic cloves should be charred, fragrant, and slightly soft.

In a blender or food processor, combine the...

In a blender or food processor, combine the lime juice, roasted serrano peppers, roasted garlic cloves, parsley, cilantro, and salt. Pulse and blend until coarse. While the machine is on, slowly drizzle in the olive oil and puree until smooth. Season to taste with salt and pepper. Note: A high-power blender, such as a Vitamix, will puree the adobo sauce more smoothly and easily than a food processor, which I personally prefer. I have this model (wider mouthed containers might have more difficulty blending smaller quantities – if you have trouble, try doubling the ingredients!). If you using a food processor, scrape down the bowl multiple times to ensure the ingredients are evenly incorporated.

Serve or use the sauce right away. If...

Serve or use the sauce right away. If preparing in advance, transfer the sauce an airtight container, drizzle a thin layer of olive oil on top, and refrigerate for 1-2 days. Stir before using and add a small squeeze of lime juice to brighten it up.

Making this Adobo sauce is not too complicated, but it requires a little time cleaning the peppers. So, when you prepare the sauce, try to double the amount to always have some extra in your freezer for those days when you are in a hurry and need to make dinner in less time. Best Adobo Sauce Recipe.

Adobo Sauce Recipe

Guajillo peppers

Ancho Peppers

water

garlic

black peppercorns

Salt

With the help of your kitchen scissors or a small sharp knife, make a slit cut along the pepper to remove the seeds and veins.

Place the cleaned peppers in the warm water, and soak for 10-15 minutes.

Once the peppers are the soft place in a blender with the garlic and black peppercorns. Add 1 ½ cup of the soaking water and process. If you have a professional blender your sauce will very smooth and you won’t need to pass the sauce through a sieve.

Store in a glass jar in the fridge for up to three days or in the freezer for 3-4 months. Stir well after defrosting. To use season according to the recipe of the dish you are preparing.

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Green Chile Adobo Sauce

Adobo Sauce Recipe

Top 2 adobo sauce recipe recipes from across the web

The most viewed adobo sauce recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Green Chile Adobo Sauce

Adobo Sauce Recipe

The most viewed adobo sauce recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine