Adobo Sauce

 

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5 from 1 vote

Adobo Sauce

Course Sauces
Cuisine Gluten-Free, Mexican, Tex-Mex, Whole Food Plant Based
Keyword Adobo
Servings 1 quart

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.

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