Cookbook:Adobo sauce
From Wikibooks, the open-content textbooks collection
Adobo sauce is a sauce or marinade used in Latin American- and [Southwest U.S.-style cooking, made of finely chopped or pureed chiles, garlic, vinegar, and often onions and tomatoes. Food that has been prepared with adobo is sometimes called adobado. [1]
Chipotles in adobo sauce is a particular use of this condiment in which chipotles (smoked jalapeño peppers) are stewed in adobo sauce. Ingredients of this sauce generally include tomatoes, garlic, vinegar, salt, and spices.
[edit] Recipe
- A dozen chipotle peppers (smoked, dried jalapeno peppers) (most co-ops can get these for you, or try the specialty produce section of your grocery store)
- 4 cups water
- 1/2-cup onion, diced
- 1/3 cup apple cider vinegar
- 1/4 cup ketchup
- 3 cloves garlic, crushed or sliced
- pinch of cumin, oregano and salt to taste
Combine all ingredients in a heavy sauce pan Cook over a very low heat for 1-2 hours until the chiles are very soft and the liquid has been reduced to about 1-cup; or put in a slow cooker overnight.
Beat with a mortar and pestle or put in blender to puree for a thick sauce.
Will keep several weeks in the fridge in an airtight container, or can it in mason jars to store longer following directions for sterilizing jars and proper sealing.
