As a marinade or condiment, Mexican adobo sauce is simply delicious. Use its earthy sweetness to liven up meats, or simply add it to burritos, tacos, enchiladas, or other Mexican meals to bring your plate some delicious (though mild) bite.
When you remove the seeds and veins from the ancho and guajillo chilies, the heat is rather low in this sauce. Keep those seeds in if you want some additional pop – though, both of these chilies fall within the lower spectrum of the pepper scale. Even with seeds in, it’s still a relatively family-friendly eating experience.
Mexican Adobo Sauce
- 4 ancho peppers
- 4 guajillo peppers
- 1 tablespoon fresh ginger minced
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- Slice the ancho and guajillo chilies lengthwise. Remove the seeds and devein each chili. You can keep some (or all) seeds in for a little extra spicy pop to your adobo sauce.
- Hydrate the chilies in a bowl of water, letting them soak for approximately 30 minutes.
- Place the chilies as well as the remaining ingredients in a blender. Process the mix until the sauce reaches a chunky texture. Do not puree until totally smooth. You want some thickness.
- Add additional salt and pepper to taste. Serve immediately, or for best flavor allow the sauce to sit (covered) for at least one hour prior to serving to allow the flavors to meld.
We prefer a thicker adobo sauce. If you prefer a thinner sauce, you can add a small amount of water while processing the sauce in the blender. Add a teaspoon at a time while blending as to not overdue the thinning process.
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