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–+ servings

Adobo Sauce Recipe

Chef Ryan Littley
Earthy, rich and smokey with a slightly sweet flavor and a spicy kick from the chiles, our easy to make adobo sauce recipe can be used as a condiment or as a marinade.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course condiment, Sauce
Cuisine Filipino
Servings 8
Calories 124 kcal

Ingredients
  

  • 4 guajillo peppers stems and seeds removed
  • 6 ancho peppers stems and seeds removed
  • 2 Roma tomatoes
  • 2 cups boiling water
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 cup sweet onion chopped
  • 2 tablespoon garlic finely chopped
  • 1 tablespoon tomato paste
  • ½ teaspoon kosher salt or ¼ teaspoon table salt
  • ½ teaspoon crackled black pepper or ¼ teaspoon table grind black pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon brown sugar
  • table salt and pepper -to taste

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Instructions
 

  • Chop the Roma tomatoes.
  • Destem and deseed the peppers.
    *Wear gloves during this process.
  • Add 2 cups of water to a skillet and bring to a boil.
  • Add the peppers to a frying pan over medium heat and toast for 1-2 minutes on each side.
  • Turn the heat off and place the toasted peppers in the pan with the boiling water. Cover the pan with a lid and let the peppers soak for 20 minutes until they are very soft.
  • While the peppers are soaking, add the olive oil to the frying pan (the one you used to toast the peppers) over medium-high heat.
  • Add the onions to the pan and saute for 10 minutes stirring frequently. until they begin to lightly caramelize
  • Add the garlic to the pan and cook for 1-2 minutes until it becomes fragrant
  • Add the Roma tomatoes, tomato paste, cinnamon, cumin, dried oregano, and brown sugar to the pan.
  • Stir to combine and cook for 2-3 minutes over medium heat.
  • Add the salt and pepper to the pan. Stir to combine.
  • After 20 minutes, drain the peppers and reserve the liquid.
  • Add the apple cider vinegar and ½ cup of the reserved pepper liquid into the skillet. Stir to combine and simmer for 5-7 minutes until the liquid has reduced.
  • Place the soaked peppers and the tomato-onion mixture into the bowl of a food processor.
    *Make sure to scrape all the brown crunchy pieces out of the bottom of the skillet before adding them to the food processor.
  • Pulse the ingredients until smooth and creamy.
    *If the adobo is too thick, add more of the reserved pepper water, 1 tablespoon at a time to get your desired consistency.

Notes

Chef Tips
  • Toast your dried peppers lightly before blending to bring out deeper flavor.
  • Use apple cider vinegar for a brighter, tangier flavor.
  • Blend until silky smooth for the best texture.
  • For a milder sauce, remove seeds from the chipotle peppers before blending.
 
Recipe Variations
  • Spicy Kick: Add fresh jalapeños or habaneros.
  • Smoky-Sweet: Stir in a little honey or extra brown sugar.
  • Roasted Garlic Version: Roast the garlic cloves before chopping for a mellow sweetness.
  • Thick & Rich: Add more tomato paste for a concentrated flavor.
 
Serving Suggestions
  • Toss with shredded chicken for tacos or enchiladas.
  • Mix into soups, chili, or stews to add a depth of flavor.
  • Smoky salsa and condiment.
  • Brush on grilled meats as a marinade or finishing sauce.
  • Stir into mayo or sour cream for a smoky dip or sandwich spread.
 
What Type of Chiles Should I Use?
The two types of chiles we used for our Adobo sauce are guajillo and ancho peppers. Some recipes also include arbol chiles.
Guajillos are mild to medium in terms of heat and have a mild smokiness and a sweet, berry-toned heat flavor.
Ancho are dried poblano chiles, and one of the mildest chiles. They have a sweet, earthy, rich flavor. These chiles add complexity and flavor to the sauce without adding additional heat.
Arbol has a higher heat rating than both of the other chiles and can be very spicy. If you want to kick up the heat a bit, add one arbol chili to the recipe. If you really enjoy heat, add two.
Where to Find Ingredients for Adobo Sauce
Most of the ingredients in this recipe are readily available at most grocery stores. However, some areas have smaller grocers or limited inventory.
If you’re having trouble finding the chiles this recipe calls for, I suggest looking at Mexican markets or alternative food stores near you. You may be surprised by the local vendors you may not have known about! Many natural living or health food stores carry a wider variety of vegetables and various spices.
Remove the Seeds from the Peppers
  • The seeds contain most of the heat in the peppers so they need to be removed from the chilies before using. The seeds will make the sauce too hot and basically inedible.
    *Make sure to wear gloves for this process.
  • Start by cutting the tops off the chilies with a sharp knife or kitchen shears. Next, cut the chilies along one edge and open them like a book to expose the seeds inside.
  • Scrape out all of the seeds and carefully dispose of them.
  • Remove the gloves and thoroughly wash your hands.
How to Store Adobo Sauce
Store refrigerated in a glass jar or an airtight container for up to 2 weeks. It can also be frozen for up to two months.
Reheat gently on the stovetop or microwave in short bursts, stirring as needed.
To freeze adobo sauce, divide it into portions using ice cube trays and then freeze the sauce solid. Pop out the cubes and place them in a freezer-safe ziplock bag, removing as much air as possible. When ready to use, remove as many cubes as needed and let them thaw overnight in the fridge. Use thawed adobo sauce within 2-3 days.
What is adobo sauce made of?
Adobo sauce is a rich, smoky Mexican sauce made with chipotle peppers, vinegar, garlic, herbs, and spices. It’s the flavorful base you’ll often find canned chipotles swimming in.
Is adobo sauce the same thing as chipotle sauce?
Adobo sauce and chipotle sauce are not the same thing.
Some adobo sauce recipes call for chipotle peppers, and you can always add them if you wish. Chipotle sauce typically refers to any variety of sauces containing chipotle peppers. Adobo sauce, on the other hand, is a specifically seasoned and prepared sauce with distinct ingredients and bases.
What is the difference between Mexican and Filipino Adobo?
Mexican adobo sauce is a tomato-based sauce made with dried chiles. Filipino adobo is made with vinegar, soy sauce, garlic, and spices. No dried chiles are used.
Although they share the same name, they are quite different.
What does adobo sauce taste like?
Adobo sauce has a deep, earthy, smoky flavor that’s tangy and slightly sweet. The spice level can range from mild to hot, depending on the types of chilies used to make the sauce.
Is adobo sauce the same as adobo seasoning?
No, adobo sauce is a Mexican sauce, while adobo seasoning is usually Puerto Rican or Filipino, a dry mix of spices. Two different flavor traditions that just happen to share a name.
Can I make adobo sauce ahead of time?
Absolutely! It keeps well in the fridge for up to a week and freezes beautifully for a few months. I recommend freezing it in ice cube trays so you can pop out just what you need.
What can I use instead of adobo sauce?
If you don’t have adobo sauce, try blending smoked paprika with a little vinegar and tomato paste, or use chipotle powder mixed with a splash of lime juice. It won’t be quite the same, but it works in a pinch.
How spicy is adobo sauce?
That depends on the Chipotle peppers you use. It’s got some heat, but the tangy tomato base balances it out. You can always adjust by adding fewer peppers.
 
 

Nutrition

Calories: 124kcalCarbohydrates: 24gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 193mgPotassium: 622mgFiber: 9gSugar: 14gVitamin A: 7581IUVitamin C: 13mgCalcium: 30mgIron: 2mg
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