How to Make Adobo Sauce
This post may contain affiliate links. Please read my disclosure policy.
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.
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.
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!
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!
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest.
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
How to Make Adobo Sauce
Ingredients
Adobo Sauce
- 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
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 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.
Notes
- You can substitute ancho chili powder for regular chili powder.
- 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.
- 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
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.
Gosh, I’m from England and can’t imagine what this tastes like! The only chilli I’ve had has been on a kebab. Or maybe a curry come to think of it. is it true that people have passed out from eating chilles that are just incredibly hot? Like it stop you breathing or something? How do you know you’ve eaten something that’s going to to that until it’s too late? Americans are fascinating! 🙂
Hi there Jonathan. There are so many chiles and all vary in taste and heat, which are two completely different things. I’m sure you could order different ones online to try. Let me know!
Hi. Unfortunately 7-oz cans of ‘Chipotle chilies in adobo sauce’ are not available in my area nor are fresh/ dried chipotle peppers. How much of your sauce would be the approximate equivalent to one 7-oz can? Thanks very much.
I would gather a guess to be 3-4 tablespoons at least Elizabeth. Let me know!
This is good, maybe a bit of honey and a little tomato paste, Or a squeeze of catchup, to taste like the commercial product
Thank you so much!
How many habanero’s equal 2 cups
Not quite sure Donna as it would depend on the size you cut them, size of habanero, etc. Why do you ask as there are no habanero in this recipe?
This recipe, Chipotle’s in adobo sauce, is wonderful!! It is by far the best Adobo sauce recipe I have tried, and has secured a place in our homemade recipes. I also followed the instructions on how to smoke your own Chipotle’s and it was wonderful. Thank you for this wonderfully delicious recipe!!
Thank you so much! I am so glad you enjoyed it!
Is it safe to can these using the hot water bath canning method? I would like to use the smoked pepper method. I am thinking the sauce would be ok? Anyone try this?
Yes and I have updated the recipe car dto reflect. If Canning: Carefully spoon adobo sauce or adobo sauce with chipotles into clean, sterilized 4 ounce canning jars. Apply lid per packaged instructions and submerge in boiling water for 30 minutes. Remove jars from water bath and allow to cool.
Awesome! Thanks Kevin! I’m making some today…will let you know how these turn out. I’m excited! Thanks for the recipes 😊
Thank you! Cannot wait to hear!
About how many 4 oz jars will this recipe fill?
This makes roughly 3 cups of adobo sauce, 8 oz = cup, so 6 of your 4 oz jars should do it. This is for the sauce only, so if adding chipotle peppers, plan accordingly Theresa. Hope this helps.
I would really like to try this sauce. It looks really easy to make and would work with a lot of recipes!
You need to give it a try!
I forgot to mention is was great for my recipe
Thank you so much! I appreciate that!
can you freeze it? I use it for chicken enchiladas and I only need 2 teaspoons
I am sure freezing it would be fine! Maybe try putting it in ice cubes for smaller quantities for you! Let me know!
This was delicious. The only things I changed in the recipe is I added 1 tsp of sugar and used bone-in chicken thighs. My family absolutely loved the chicken.
I am so glad your family enjoyed it! Thank you for sharing!