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 using fresh smoked chipotle peppers should you remove the seeds?
That depends on you taste. “Capsaicin, which is the chemical compound that contains fiery heat, is actually concentrated in the inner white pith or rib of the chile pepper. While the seeds may be coated with some of the capsaicin since they’re in contact with the rib, they themselves don’t actually contain any heat.” – The Kitchn.
Heat is not found in the seeds.
If I were to use tomato paste instead of the tomatoes would you recommend to add any water and would the cooking time stay the same? Also, how would you alter the recipe for it to be as mild as possible. I am already omitting the chipotle peppers. Thanks!
I have not tried it your way with tomato paste, but yes, I would add a little more water and same cooking time. This really is more flavor than heat, so I think you’ll be fine as it’s written Taylor. Let me know!
When canning can I use my dried chipotle peppers as is or do I need to rehydrate before placing in sauce to can?
Rehydrate them first Chryl. You can read more about that in the recipe card, too! Enjoy!
So I assume that is the put dried peppers in adobo sauce and simmer for another 10 min before canning? I was looking at that as a totally different thing than the canning piece. Sorry… Thanks
We have a ton of peppers here (Portland Oregon) due to the heat this year so I am making all kinds of things I’ve never made before with extra peppers from my garden.…Cowboy candy (with Jalapeños) is another new one.🤩
Thanks again for the reply!
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.
Wasn’t it crazy heat this summer? BTW, I’m up in the Portland area, too. I just took 6 jars of pickled jalapeños out of a water bath myself!
Thank you for sharing and for additional substitutes information!
You’re welcome, Kim. Thank you for your comment and rating the recipe!
Just finished peppers in adobo sauce taste great! What do I make with it??
Search “chipotle peppers” or “adobo sauce” on the site for numerous recipes Punky!
I only had a generic chili powder instead of ancho chili powder so I cut that in half. That meant the final product was more liquid than slurry but the taste is absolutely fantastic — salty and tangy and smoky.
You could have used the entire 1/2 cup generic chili powder, it would just be a different flavor if you used all ancho powder Kenny, but with same consistency. So happy you tried this and came back to comment.
How long would they last in the fridge?
Mine never last more than 2 weeks Mary. You can also freeze!
Hi Kevin, I see that ancho chiles are dried poblanos. If I happen to have fresh poblanos, can I use them in the recipe instead of the chile powder and decrease the amount of water?
Thanks!
That some kitchen experimentation there, and one I have not tried. I would decrease the water, but not the chili powder. IF you do, please let me know the outcome Linda!
How long does it last if you store in the fridge?
I’d say it doesn’t last longer than 2 weeks for me, but you can also freeze it Mary.
I grow Serrano chilies. Can I use Serranos in this recipe? I have not tried but it looks delish
Hi Patty! Serranos wouldn’t be a good substitute for this recipe. Hope you enjoy it! That is so cool you grow them!