Adobo Sauce
Number Of Servings: 4.
Ingredients:
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
Directions:
Soak the Chipolte and Pasilla Chiles in hot water for about 15 minutes, then drain ¾ 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
Number Of Servings: 4.
Ingredients:
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
Directions:
Soak the Chipolte and Pasilla Chiles in hot water for about 15 minutes, then drain ¾ 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