Basic Adobo Sauce
Ingredients
- 3 ounces guajillo chiles, (12), wiped clean, stemmed, slit open, seeded, and deveined ⓘ
- 3/4 cup water for blending, or more if necessary ⓘ
- 2 cloves garlic, peeled
- 1 1/2 teaspoons apple cider vinegar ⓘ
- 3/4 teaspoon fine salt, or 1 1/2 teaspoons kosher salt ⓘ
- 3/4 teaspoon sugar ⓘ
- 1/4 rounded teaspoon ground cumin ⓘ
Instructions
- Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until theyre fragrant and their insides have changed color slightly, about 1 minute per batch.
- Soak the chiles in enough cold water to cover until theyre soft, about 30 minutes.
- Drain and discard the soaking water.
- Put the 3/4 cup of fresh water in the blender jar with the chiles and the remaining ingredients.
- Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree.
- If youd like a silky texture, strain the adobo through a medium-mesh sieve.
Nutrition & Diet Analysis (per serving)
210
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).