The Adobo is a sauce used in Mexican and Spanish cuisines to marinate different kinds of meats, such as chicken, beef or fish. “Adobo” in Spanish means “sauce”. There are different varieties, depending on herbs and add-ons… adjust your version to your personal taste!
Ingredients (for 2)
- 4 jalapeño peppers
- 4 chipotle
- 1/2 tsp cumin seeds
- 1/2 onion
- 1 garlic clove
- 1/2 tbsp white sugar
- salt & water
Directions
- Wash and remove stems from jalapeño (or guajillo) peppers
- Gently squeeze the peppers to let the seeds fall outside
- Toast jalapeños in a sauce pan over medium heat until slightly brown (about 1-2 minutes)
- Add water (or stock) to the sauce pan and let simmer until peppers are soft (about 20 minutes)
- Put chilies, some water and all the remaining ingredients in an electric blender and blend until smooth (for 2-3 minutes)
Best Served With
Chicken, beef, fish, eggs
Tips from the Chef
- For a richer taste, use chicken or vegetable stock instead of water
- Consider adding oregano and ketchup as an extra
- The Adobo sauce can be stored in the refrigerator for 5-6 days and, with the addition of some water, used as marinade for meats
Cambooza 