Adobo Sauce

I’m using this sauce as a side condiment for the tamales later, but decided to post it here separately.  This sauce has a wide variety of applications.  I first used it in a pork stew served with rice.

16 dried guajillo peppers

4 dried pasillo peppers

1 dried el Chaco pepper

2 dried jalapeno peppers

1 dried Serrano pepper

(If you don’t want to bring the heat, leave out the el chaco, jalapeno, and Serrano peppers)

1 onion

2 cloves garlic

1 tsp of Thyme, ground Cinnamon, ground Allspice, Oregano, Salt

1 tbl:  Cumin, Black pepper

¼ cup Cider Vinegar

Vegetable Broth

½ cup Olive Oil

Stem and mostly deseed the chiles, but I don’t even try to pick them all out.  Roast in a dry or lightly oiled skillet for 2-8 minutes until they begin to turn dark.  Heat 4-5 cups of water in a large skillet and transfer the chiles to it, bringing to a boil.  Cover and remove from heat for 30 minutes.

Toast the cumin seeds (unless you used ground cumin), then grind.

Saute a coarsely chopped onion in the 1st skillet, along with 2 whole cloves of garlic.  Remove from heat.

Strain the liquid from the peppers.  Combine all ingredients except vegetable broth into a blender.

Puree, adding just enough vegetable broth to ensure the blender combines easily.  Puree for 30 seconds.


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2 Responses to “Adobo Sauce”

  1. dinnerbella Says:

    Sounds great, but where can I find El Chaco peppers?

  2. foodgardenkitchen Says:

    Oops. Well, we grow our own from seeds we ordered, I think from Heirloom seeds online at

    If you don’t have any el chaco, add any other hot pepper that suits your fancy and your taste buds. A scotch bonnet, habanero, or thai hot pepper would all be plenty hot. Or you can just throw in a couple more serranos or jalapenos.

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