Adobo Sauce

 

Print Pin
5 from 1 vote

Adobo Sauce

Course Spreads, Dips, Sauces, and Dressings
Cuisine Gluten-Free, Nut-Free, Soy-Free, Tex-Mex
Servings 1 quart
Calories 421.5kcal

Ingredients

  • Scant 1/2 cup Ancho chile powder
  • 1 1/4 cups Water
  • 8 cloves Garlic
  • 1/2 tsp Cinnamon
  • 1/4 tsp Black pepper
  • 1/8 tsp Ground cumin
  • 1 tsp Mexican oregano
  • 3 tbsp Apple cider vinegar
  • 1 1/2 tsp Salt
  • 1 large tomato

Instructions

  • It was really quite easy and I had all of the ingredients on hand. I did take the extra step of toasting the garlic cloves for an extra depth of flavor and sweetness. (Note, don’t toss the toasted papery skins when you pull the toasted cloves out. Put those in your veggie scrap jar to make into stock later—they add extra flavor to your stock). I added more water during the blending process and threw in a large tomato because it seemed it needed a little tomato base. With the added tomato, it made a quart of adobo sauce, so I’ll freeze some to use in chili this winter.

Nutrition

Calories: 421.5kcal | Carbohydrates: 76.8g | Protein: 19.4g | Fat: 17.6g | Saturated Fat: 3g | Polyunsaturated Fat: 9.7g | Monounsaturated Fat: 3.9g | Sodium: 5459.6mg | Potassium: 2908.5mg | Fiber: 45.4g | Sugar: 13.8g | Vitamin A: 36635.3IU | Vitamin C: 33.4mg | Calcium: 512.7mg | Iron: 22.5mg

Do you like this post?  Please share....

Leave a Comment

Recipe Rating








If you liked this post, you might like one of these:

Subscribe to the Trimazing Blog

Receive occasional blog posts in your email inbox.

Subscribe to the Trimazing Blog

Receive occasional blog posts in your email inbox.