How to Make Adobo Sauce

4.88 from 48 votes

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Adobo Sauce is a rich, reddish brown, earthy flavored sauce synonymous with chipotle peppers. A traditional Mexican sauce made with ground ancho and guajillo chiles that has the consistency of a thick BBQ sauce, I’ll show you how to make it using simple pantry items and spices.

How to Make Adobo Sauce


What is Adobo Sauce?

Adobo Sauce is made from chili powder, vinegar, sugar, garlic and herbs. This was originally used to flavor and preserve meats and is fantastic in so many Mexican and Tex Mex dishes. It’s mainly known as the sauce poured over chipotle peppers.

The other day I showed you How to Make Dried Chipotle Peppers if you wanted to make them from scratch. It’s super easy and much cheaper than buying store bought.

spices for How to Make Adobo Sauce

Now feel free to use whatever chili powder you prefer, but I like to make my own. Ancho chili powder is best for making adobo. I often times add a few dried chipotle chiles or guajillo chiles for good measure!

How to Make Adobo Sauce

Experiment if you’re into that. I love to make my own spice blends and you can find them here.

A little goes a long way when that little kick of smoky flavor is needed.

This Adobo Sauce is fantastic used in soups, mixed with Ranch dressing for salads and to flavor bomb gravies. Enjoy!

How to Make Adobo Sauce

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How to Make Adobo Sauce

How to Make Adobo Sauce

4.88 from 48 votes
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.
Servings: 10
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients 

Adobo Sauce

If Soaking Chipotle Peppers in Adobo Sauce (See Notes)

  • 2 cups dried chipotle peppers (to soak in adobo sauce) (or 20 freshly smoked, not dried)

Instructions 

For Adobo Sauce

  • 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.
  • Add the vinegar, tomatoes, garlic, brown sugar, oregano, salt, cumin, cinnamon, pepper and allspice to a food processor or blender and process to a smooth purée, about the consistency of BBQ sauce or catchup. If needed, thin with water.
  • Heat oil in a skillet or Dutch oven over medium high heat. Carefully pour in the chili vegetable purée and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.
  • Makes about 2 1/2 to 3 cups adobo sauce. Use in any TexMex or Mexican dish you prefer or add chipotle chiles (See below) and keep in an airtight container and refrigerate.

If Adding Chipotle Peppers in Adobo Sauce

    If Using Dried Chipotle Peppers:

    • 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.

    OR

      If Using Freshly Smoked Chipotle Peppers (not dried yet):

      • 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.

      For Canning

      • 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 Time
        1,001-3,000 ft above sea level = 5 min
        3,001 – 6,000 ft above sea level = 10 min
        6,001 – 8,000 ft above sea level = 15 min
        8,001 – 10,000 ft above sea level = 20 min
        Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.

      Notes

      1. You can substitute ancho chili powder for regular chili powder.
      2. If available use Mexican piloncillo. The sugar is found at most Mexican markets or in the Mexican aside of most markets and is formed into a cone shape. Break off and use 2 tablespoons.
      3. I prefer Mexican oregano and it definitely adds so much authenticity to the recipe. Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.

      Nutrition

      Calories: 57kcal | Carbohydrates: 4g | Fat: 4g | Sodium: 122mg | Potassium: 45mg | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 2.1mg | Calcium: 11mg | Iron: 0.3mg

      The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

      Course: condiments
      Cuisine: Mexican, Southwest, Tex Mex
      Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
      spoon in jar of Adobo sauce

      Kevin

      Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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      198 Comments

        1. Hi Sandra! If you read the recipe card you will see after step 4 it says “If Adding Dried Chipotle Peppers.” Let me know if that helps you out! Thank you!

          1. Doesn’t really help. Do you mean that after pre-soaking the dried chilies , they just get added directly to the sauce, when the sauce is done?! Or do you still need to cook the dried chilies after being prepared for an extra 10 minutes with the sauce?

          2. Christina, here are the Notes on the recipe card detailing your questions. I hope this clarifies it for you.

            If Adding Chipotle Peppers to Adobo Sauce
            If Using Dried Chipotle Peppers:

            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 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.
            OR
            If Using Freshly Smoked Chipotle Peppers (not dried yet):
            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.

      1. Can’t wait to try this recipe. I just smoked over 100 jalapenos yesterday just so that I can make chipotle peppers in adobo sauce. I’m a hot pepper lover and can’t wait to try this recipe. I will let you know how it turns out. If anyone ha suggestions for canning, I really want to preserve a lot and have no room left in my freezer.

      2. No onion? Are you serious??

        Also, the unit conversion for ingredients is not working correctly.
        For example: US Customary: 1/2 cup chile powder = Metric: 0.05 g chile powder?

        1. Yep no onion in this. As for the nutrition and measurements, that’s made via a plugin, so I have sent a email to the developer to check the equivalents.

      3. Hi there – I enjoyed this post and have a couple of questions. 1) A bit confused by your note 1 “You can substitute ancho chile powder for regular chile powder, but if you have chipotle chile powder, I prefer using it in the adobo sauce).” Your homemade chile powder, which you link to this recipe, is mostly Ancho Chile based.

        2) have you every canned this to preserve or can you recommend another way to preserve longer term? I have a bumber crop of jalapeños this year. Thank you.

        1. Mike, to answer your #1 question, I make the Chile Powder with Anchos, yes, but if making Adobo Sauce I’d prefer a ground chipotle chili powder first if not then my ancho based one. Does that make sense? Not everyone has dried, ground chipotle pepper powder is all I’m saying! Ancho is pretty much available.
          As for my chili powder blend, I do prefer the ancho as the chipotle smokiness sometimes over powers – BUT not when soaking chipotles in it!
          As for #2 question: I have not canned it and have recently been thinking of venturing into that arena. I have frozen it though and it’s fine. You can dry the jalapeños as well as smoke them, too.
          Hope this helps and thanks for the canning reminder. I do need to look into that!

          1. Thank you Kevin. I think I understand now. Do you mean to list “Chili” Powder vs. “Chile” Powder in the ingredients list then? I am assuming you do not want a full 1/2 cup of ground Chipotle chile in this recipe, and when I click through Chile Powder on your ingredients list it takes me to your homemade Chili Powder recipe (which sounds very good by the way).

          2. I have updated the recipe for better clarity Mike. That 1/2 cup chile powder is any kind you want to use or my version. I often times add chipotle or guajillo chiles in MY chili powder mix. Hope this clarifies any questions.

      4. Thank you for the recipe! If I’m using this sauce with fresh smoked peppers, how long do you think the chipotles would last in the refrigerator?

      5. have you ever doubled or tripled this recipe? i have so much produce that have to make into something!!

        1. I have not, but you could and then freeze for later use? You could also just dry the extra produce?

      6. 5 stars
        Thank for the receipt. I followed everything you said but my seemed a little bit watery and when added to the skillet wit the olive oil you can see it separating. Did I do something wrong? Thanks

        1. My first thought would be the water content is coming from the tomatoes. Did you use the same amounts/measurements as listed in the recipe? Let me know Jennifer!

          1. First time I made this by recipe, mine was watery too. I have since made it again and cut the water in half. Came out perfect.

          2. Not sure what exactly happened to make this too watery, but am glad you found a result that worked for you!

        2. 5 stars
          My olive oil separated out too, i.e., I broke the sauce. I think my burner was too high when I heated up the olive oil. To fix it, I just added a splash more of cider vinegar and whisked it all up. Everything blended right back together.

          I know this comment is two years old, but I wanted to add this in case this happens to anyone else.

          Great recipe Kevin. This is the first time I’ve made a sauce like this from scratch, and I actually giggled that I made something that tastes this good. Thank you!

          1. So nice of you to comment on this, Kristina. I’m glad you were able to fix the adobo sauce!

      7. 5 stars
        Yep, I’ve always only opened a can…that needs to change! I can imagine the depth of flavor here!

        1. Thanks Annie. I like making my own and freeze half. Layers of flavor and you made it yourself – no preservatives or chemical adds!

      8. 5 stars
        I wondered where you might be headed with those homemade chipotle peppers that you posted recently. This looks fantastic, Kevin!! So much better than popping open a can to have your own, homemade adobo sauce!!

      9. 5 stars
        You’ve certainly put those chipotle peppers to good use, Kevin! I always have chipotles and adobo sauce in the fridge from the canned stuff, but gotta try this. That adobo sauce adds such an amazing depth of flavour to everythang! Love it!