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.
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.
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.
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.
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.