Adobo Sauce

Wipe the dried chiles clean with a damp paper towel, then remove the stems and seeds. Toast them in a dry cast iron skillet over medium heat for 30-60 seconds per side until fragrant and lightly puffed. Watch them closely so they don’t burn.

Transfer the chiles to a bowl and cover with hot water. Let them soak for about 20 minutes until softened.

Heat the oil in the same skillet over medium-low heat. Add the onion and whole garlic cloves and cook for 8-10 minutes, stirring occasionally, until the onion is softened and lightly caramelized.

Stir in the smoked paprika, black pepper, oregano, cumin, cinnamon, and salt. Cook for about 30 seconds until fragrant.

Drain the chiles, reserving the soaking liquid. Add the softened chiles, onion mixture, and vinegar to a high-speed blender (not a food processor). Blend until completely smooth, adding reserved soaking liquid only as needed to help the blender move, until the sauce is about the consistency of ketchup. No need to strain.

Taste and adjust the salt if needed. I keep it on the lighter side since this sauce is usually stirred into dishes that already have salt of their own. Use immediately, refrigerate for up to 5 days, or freeze for up to 3 months. Store in glass rather than plastic, since the sauce will stain.