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A rich and smoky homemade adobo sauce made with dried chilies, garlic, and chipotle peppers, simmering in a saucepan, ready to be used as a flavorful marinade or topping

Print Adobo Sauce Recipe

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Your pass to really Mexican tastes right at home is this adobo sauce recipe. Adobo sauce is a great and flexible addition to your kitchen whether you're marinating meats, spiced up tacos, or giving stews depth.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American, Mexican
Servings 8
Calories 150 kcal

Ingredients
  

  • 4 dried ancho or guajillo chilies: stemmed and seeded
  • 3-4 chipotle peppers in adobo sauce
  • 1 small onion diced
  • 4 garlic cloves minced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 cup water: for blending

Instructions
 

  • Prepare the chilies: Remove the stems and seeds from the dried chilies, then soak them in hot water for about 20 minutes until softened.
  • Blend the ingredients: In a blender, combine the soaked chilies, chipotle peppers, onion, garlic, cumin, oregano, vinegar, and salt. Blend until smooth. Add a little of the soaking water to reach your desired consistency.
  • Cook the sauce: Heat the olive oil in a saucepan over medium heat. Add the blended sauce and simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
  • Adjust seasoning: Taste the sauce and adjust salt or vinegar as needed. Let the sauce cool before storing.
  • Serve: Use your adobo sauce as a marinade for meats, drizzle it over tacos, or even use it as a base for a rich stew.

Notes

1. Chilies & Heat
  • Use ancho or guajillo chilies for smoky flavor. For milder heat, reduce the chipotles in adobo.
  • Toast the dried chilies lightly in a dry skillet for enhanced smokiness.
2. Adjusting Consistency
  • Add more chili soaking water for a thinner marinade or simmer longer for a thicker sauce ideal for tacos.
3. Balancing Flavors
  • Add a touch of honey or brown sugar to balance the heat.
  • Try different vinegars like white vinegar or lime juice for a tangy twist.
4. Storage
  • Store in an airtight container in the fridge for up to one week, or freeze in small portions for up to three months.
5. Flavor Over Time
  • Adobo sauce tastes even better the next day as the flavors meld, so make it ahead if possible.
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