🍲 Adobo Sauce

Name: Adobo Sauce
Ingredients: 12 chipotle peppers or smoked, dried jalapeño peppers (most co-ops can get these for you, or try the specialty produce section of your grocery store); 4 cups (0.95 L) water; ½ cup (120 ml) onion, diced; ⅓ cup (80 ml) apple cider vinegar; ¼ cup (60 ml) ketchup; 3 cloves garlic, crushed or sliced; 1 pinch of cumin, oregano; Salt to taste

Mexican · 8 ingredients · 2 steps

Adobo sauce is a sauce or marinade used in Latin American and Southwestern U.S.-style cooking, made of finely chopped or pureed chiles, garlic, vinegar, and often onions and tomatoes. Food that has been prepared with adobo is sometimes called adobado [http://www.cookinglight.com/cooking/cs/techniques/article/0,13803,232455-232428,00.html].

This recipe states no serving size, so the quantities are left exactly as written.

Ingredients

12 chipotle peppers or smoked, dried jalapeño peppers (most co-ops can get these for you, or try the specialty produce section of your grocery store)
4 cups (0.95 L) water
½ cup (120 ml) onion, diced
⅓ cup (80 ml) apple cider vinegar
¼ cup (60 ml) ketchup
3 cloves garlic, crushed or sliced
1 pinch of cumin, oregano
Salt to taste

Method

Combine all ingredients in a heavy saucepan. Cook over a very low heat for 1–2 hours until the chiles are very soft and the liquid has been reduced to about 1 cup. Alternatively, cook in a slow cooker overnight.
Beat with a mortar and pestle, or put in blender to puree for a thick sauce.

Where this came from. Adapted from Adobo Sauce in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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