Spice up your meals with homemade Mexican Adobo sauce! This zesty, versatile recipe features dried chilies, vinegar, garlic, cumin, and oregano for a bold, flavorful kick.
4-5dried guajillo chiliesor chilies of your choice
½cupred wine vinegar
4clovesgarlicpeeled
1teaspooncumin seedsor ground cumin
1teaspoondried oregano
½teaspoonsalt
¼teaspoonblack pepper
¼teaspoonsugaroptional
1tablespoonvegetable oil
Instructions
Heat a skillet over medium heat and toast the dried chilies for about 1-2 minutes until fragrant, being careful not to burn them. Remove the stems and seeds.
In a bowl, soak the toasted chilies in hot water for 15-20 minutes until they become soft and pliable. Drain.
In a blender, combine the soaked chilies, red wine vinegar, garlic, cumin, oregano, salt, pepper, and sugar (if using). Blend until you get a smooth, thick paste.
Heat vegetable oil in a saucepan over medium heat. Pour in the blended mixture and simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Let the Adobo sauce cool, then transfer it to an airtight container. Store it in the refrigerator for up to two weeks.
Notes
Soak dried chilies in hot water to make them easier to blend.
Adjust the spice level by adding more or fewer chilies.
Experiment with different types of vinegar for unique flavors.
Toast cumin seeds before grinding for a deeper taste.
Store leftover Adobo sauce in an airtight container in the fridge for up to two weeks.