ADOBO SAUCE

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Ingredients:

  • 4 cups orange juice12 ancho chilies, seeds and membranes removed tstd.

    12 pasilla chilies, seeds and membranes removed tstd.

    4 piquin chilies, seeds and membranes removed tstd.

    1 onion

    2/3 cup cider vinegar

    2 bulbs garlic

    2 tsp thyme

    6 cloves2 tsp cumin

    2 TB oregano

    2 stick cinnamon

    6 allspice berries

    4 TB sea salt1 oz Pepitos, tstd.

Method:

Heat the orange juice with the chilies and steep for 20 minutes; remove and puree with onion and vinegar in blender; reserve.Using a mortar, grind the garlic, thyme, cloves, cumin, oregano, cinnamon, allspice, salt and pepitos; add to the chili mixture and adjust consistency with orange juice as needed.




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