How to Make Adobo Sauce
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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.
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!
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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.
When adding fresh smoked peppers, do you peel before simmering?
Here is the recipe for Making Chipotle Peppers. https://keviniscooking.com/how-to-make-chipotle-peppers/ Hopefully that helps and you enjoy!
Out of control! I used this recipe with one for authentic New Mexican red chili sauce with medium heat pods (for the dried peppers part), which only required the chilis be pureed in a blender after a 30 minute boil/simmer and the liquid sauce drained into a bowl for the dish. Best sauce ever. Epic. Thank you.
Thank you for sharing Jeffrey! So glad you enjoyed it!
I am so pleased to come across this recipe. I love making Mexican food but adobo sauce is hard to come by in the UK. I have ancho chilli powder, and Mexican oregano, so now I know I can make this sauce and have it for my recipes.
I am glad you found this recipe! I hope you enjoy it!
has anyone frozen this? I was thinking of freezing it in small portions so I wouldnt have to make it each time we want chipotle meat
I haven’t froze it but if you do let me know how it works out!
Kevin,
Love this recipe. One of my favorite things to make. It tastes great and smells magnificent when cooking.
I freeze this all the time and it’s just as good as fresh. I just portion it out in plastic containers and freeze. When I need some, I take it out and let it thaw a hour or so ahead of time.
David Littlefield
Thank you for the kind comment David! Freezing it sounds like something I need to try!
I also freeze in usable portions for recipes and absolutely agree.
The sauce holds up beautifully to freezing and thaws quickly for same day cooking.
Use an Ice cube tray to freeze. Than transfer to plastic bag. Use cubes as needed. I also use this method it for pureed basil cubes.
What a great idea! Thanks Bruce!
I put the leftover sauce into old jam and jelly jars then boil them until the lid seals.
This was great! I used it because I didn’t have a can. Not going back! Didn’t have the chipotle chilis so I added smoked paprika.
I am glad you enjoyed it Martha!
Great recipe!!! And using Mexican brown sugar and oregano is key. Next time around I might sub 2 Tbsp of tomato paste for the romas. And I used ancho chili paste instead of ancho powder. The paste is a restaurant product made by ” Minors”. I smoked my own chipotle peppers and am currently soaking them in this sauce. Look forward to using this sauce in other recipes.
Thank you John! I am glad you enjoyed this recipe! I need to make that sauce again!
Mexican Oregano is important. A lot of people don’t know that it’s a different plant than Italian Oregano and has a very different flavor profile.
I used to use dried chilis and soak them when making my chorizo but have now gone to all chili powder. It makes it so much easier and doesn’t negatively impact the flavor but I imagine a fresh smoked chipotle might be a bit of a game changer.
Stop with the F**king pop ups. That’s what I think.
Leslie,
I’m sorry for any frustration. I have no pop up ads on the site/mobile, BUT if you are talking about the video, there is a “X” on the top right to close it. Pretty easy.
It is surprisingly expensive to maintain a website and can easily cost tens of thousands, or even hundreds of thousands of dollars per year. Unfortunately, I’m not able to pay for that myself and still be able to provide my recipes to you for free. The ads you see are what enable me to provide the content to you for free. The money I make from that helps pay for the website, all of the ingredients it takes to make the recipes, as well as my time. It will still cost me a lot of money, but it does seem like the best solution to keep things free for you. Thanks for understanding!
I’ve used dried mecco chipotles, and sometimes they impart some unwanted bitterness to the sauce. is it the variety of pepper, the method of soaking (e.g., too hot or too long?) or something else? The bitterness is not evident in the peppers alone when dry-crushed into powder. tia!
I have not heard of these mecco chipotles that you speak, but would like to source them to try it myself, so I can’t answer at this time.
This was wonderful! It seemed easy enough…I even used precooked chicken (normally not all that tasty…) in order to save time and it was still delicious! Follow the recipe exactly and it turns out wonderfully!
Great thinking! I am so glad you enjoyed it!
Thank you Kevin for this delicious very easy to make adobo recipe. I archive great recipes and this one is one of the family favorite. I use pork /butt shoulder with this sauce and is delicious. It’s a must try-two thumbs up.
Thank you so much Becky! I love hearing that you enjoyed it!