Adobo Sauce
Adobo sauce is a sauce or marinade used in Latin American and Southwestern 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 [http://www.cookinglight.com/cooking/cs/techniques/article/0,13803,232455-232428,00.html]. 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.
Source and licence
"Adobo Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Adobo_Sauce, revision 4518845), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Adobo_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518845
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 12 chipotle peppers or smoked, dried jalapeño peppers (most co-ops can get these for you, or try the specialty produce section of your grocery store)
- 4 cups (0.95 L) water
- ½ cup (120 ml) onion, diced
- ⅓ cup (80 ml) apple cider vinegar
- ¼ cup (60 ml) ketchup
- 3 cloves garlic, crushed or sliced
- 1 pinch of cumin, oregano
- Salt to taste
Method
- Combine all ingredients in a heavy saucepan. 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. Alternatively, cook in a slow cooker overnight.
- Beat with a mortar and pestle, or put in blender to puree for a thick sauce.