Adobo Sauce

Number Of Servings: 4.


3 Lg. Chipolte peppers
1 Dried Pasilla chilies
1 C Peanut, or olive oil
1 C Distilled white vinegar
2 Onions
2 cloves chopped garlic
1 tsp Dried Oregano
1 tsp Ground Cumin
1 tsp Black Pepper
1 tsp Sugar


Soak the Chipolte and Pasilla Chiles in hot water for about 15 minutes, then drain ┬ż the water, and add all the other ingredients, save for the oil, vinegar and sugar. Puree with a hand blender and pour the mix into a saucepan and stir-fry in oil for a few minutes, then add vinegar and sugar. Bring to a boil, reduce heat and simmer until the mixture achieves the desired consistency.

Submitted by: James & Nila
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