Adobo Sauce
Adobo sauce seems to me something like a Mexican BBQ Sauce. Both use brown sugar and vinegar. Originally Spanish and Portuguese. Paprika, oregano, vinegar and salt. Mexican versions use chilis and add piloncillo and cinnamon.
Uses
- Pepperoni (or Lentil Rice Sausage)
Make ~1 cup.
MAIN
- 3/4 cup water
- 2 guajillo and 2 ancho chilis
- 1 plum tomato
- 1 clove garlic
- 2 Tbsp apple cider vinegar
- 1 Tbsp piloncillo or brown sugar (1 very small cone)
SPICE
- 1/2 tsp oregano
- 1/4 tsp cumin
- 1/8 tsp cinnamon
Toast the chilis on stove griddle or comal, until aromatic and pliable, 1-2m per side, or oven 450F, 2-3m per side. Allow to cool and remove the seeds and veins. Boil together 5-10m. Blend until smooth.
