diy adobo sauce

This adobo sauce is what's found with canned chipotle peppers. Made with ancho chile powder or peppers, it's an incredibly versatile condiment or marinade.

Adobo Sauce

(2 oz) ancho chile powder*

water

garlic cloves,

ground cinnamon, preferably Mexican canela

black pepper

cumin

oregano,

apple cider vinegar

salt

Blend

Scoop the chile powder into a blender or small food processor. In a medium saucepan, bring the water to a boil. Pour the hot water over the chile powder, loosely cover the blender or secure the top of the processor, and pulse to create a smooth slurry. Let cool.

Toast

If you prefer a straightforward and quick adobo, toss the peeled garlic cloves in a microwavable bowl, add enough water to cover, and microwave on 100% for 1 minute. Drain. If you prefer a sweeter, toastier flavor to your adobo, toss the garlic cloves, still in their papery skins, in a dry skillet and place over medium heat, turning them regularly until they turn soft and blotchy black, about 15 minutes. Let cool and then remove and discard the papery skins.

Puree

Toss the garlic in the blender along with the cinnamon, pepper, cumin, oregano, vinegar, and salt and process until a smooth purée forms. If necessary, stir in some water, a splash at a time, until the adobo is the consistency of barbecue sauce.

Store

Scoop the adobo into a pint jar, screw on the lid, and store in the refrigerator for up to a couple months. Originally published September 11, 2016.

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