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red adobo sauce

Red Adobo Sauce

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This fresh Mexican adobo sauce is the base ingredient for so many delicious dishes. Keeps in the fridge for months, but you’ll use it up before then.

  • Total Time: 12
  • Yield: 6-8 1x


  • 1 1/4 cup boiling water
  • 1/2 cup Ancho chile powder
  • 10 cloves garlic, skin on, toasted
  • 3 tbsp apple cider vinegar
  • 1 tsp Mexican oregano
  • 1 tsp cinnamon, canela
  • 1/2 tsp ground black pepper
  • 1/8 tsp cumin, ground
  • 1/2 tsp salt, more to taste


  1. Heat up a skillet to medium heat. Add the garlic cloves with their skins attached. Stir occassionally, toasting the outsides until they are soft. Should take about 5-7 minutes.
  2. Boil the water. Add the chile powder to the blender, and pour the water over it. Allow it to steep while you prep the rest.
  3. Peel the skins off the garlic once they have cooled, and add all the remaining ingredients into the blender. Blend until fully incorporated, it should be a thick consistency. 
  4. Taste and adjust the salt.
YouTube video


Want it spicy? Check out the blog post for measurements on how to increase the heat level using guajillo and chipotle powders.

  • Author: Brad Prose
  • Prep Time: 10
  • Cook Time: 2
  • Category: Sauces & Salsas
  • Method: Blending
  • Cuisine: Mexican
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