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.
- 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
- 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.
- 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.
- 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.
- Taste and adjust the salt.
Want it spicy? Check out the blog post for measurements on how to increase the heat level using guajillo and chipotle powders.
Keywords: Mexican, adobo, sauce, chile, ancho, chipotle, guajillo, adobo sauce, spicy