How to Make Adobo Sauce

How to Make Adobo Sauce

from keviniscooking.com

Let me show you how to make adobo sauce, typically found covering chipotle chiles. Made from chili powder, vinegar, garlic and herbs, this was originally used to marinade and preserve meats and is fantastic in so many Mexican and Tex Mex dishes.

Ingredients

  • 1 1/2 cups boiling water
  • 1/2 cup chili powder (47g (See Note 1))
  • 2 Roma (plum) tomatoes (chopped, (8 oz with juices))
  • 1/4 cup cider vinegar ((5%))
  • 3 cloves garlic
  • 2 tbsp brown sugar ((See Note 2))
  • 1 tsp oregano ((See Note 3))
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/4 tsp allspice
  • 3 tbsp olive oil
  • 2 cups dried chipotle peppers (to soak in adobo sauce) ((or 20 freshly smoked, not dried))

Directions

  1. 1

    In a food processor or blender add the chile powder and carefully pour in 1 1/2 cups boiling water. Cover with lid to steep while you get the other ingredients together.

  2. 2

    Pre-soak: Bend and slightly crack the dried chipotle peppers (or make punctures all over with a knife). Add to a saucepan and just cover with water. Bring to a boil, reduce to simmer and cook for 30 minutes. Be sure to add more water if needed so they don't dry and burn. Set aside to cool, then add to Adobo Sauce AFTER Step 3. Simmer in Adobo Sauce for another 10 minutes. Let cool completely and store in an airtight container in the refrigerator.

  3. 3

    Add freshly smoked peppers directly to the Adobo Sauce AFTER Step 3. Simmer in Adobo Sauce for another 10 minutes. Let cool completely and store in an airtight container in the refrigerator.

  4. 4

    Carefully remove jars from hot water, shaking off excess water. Pour hot Adobo Sauce into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight. Process jars 15 minutes in water bath, depending on altitude. The processing times are for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.Altitude in Feet >> Increase Processing Time1,001-3,000 ft above sea level = 5 min3,001 - 6,000 ft above sea level = 10 min6,001 - 8,000 ft above sea level = 15 min8,001 - 10,000 ft above sea level = 20 minRemove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.