I made Adobo sauce for the first time on Monday to go with some cheese on toast and a beef broth. My recipe is a modification of several others I found on the internet. It was really good and the next morning we had it with fried eggs too. This makes 1 small jarful.
2 pasilla chillies
2 guajillo chillies
1 chipotle chilli
1 clove of garlic finely diced/pounded
1 teaspoon of cumin seeds, freshly toasted and pounded up with a pestle and mortar
1 cup of water
½ tablespoon of tomato puree
1 tablespoon of vinegar
1 teaspoon of brown sugar
several good pinches of salt
How to make:
Toast the chillies in a dry pan until aromatic and then soak in cold water for 30 minutes. Remove the seeds and stalks.
Place all of the ingredients and ½ of the cup of water in a blender and blitz until smooth.
Add more water if needed to make it as thin as you would like. Season to taste with more vinegar if you like, and more salt if needed.
Use and store what you haven’t used in the fridge, or in a tightly sealed, clean jar.
When finished – it should look like this:
Image source: www.mexican-authentic-recipes.com