Can you believe there are people who don't know about this wonderful multi-tool that is Adobo sauce? I've told some Europeans about it, and showed them your video- So far, they're extremely impressed with what they can do with it, especially when its rendered down into a paste for soup bases.
This is exactly what I've been looking for. Too many recipes call for ketchup, which is absolute sacrilege to me. I doubled it and added my own smoked red jalapenos. Thanks, man.
OMG thank you soooooo much for the recipe it’s so expensive when you buy from the store I tried it and the sauce came out perfect 🙏🙏🙏🙏👌👌👌👌from 🇵🇰🇵🇰🇵🇰🇵🇰
I’m Mexican and I use part of the dark juice from the peppers with some chicken broth. I use the knorr bouillon if I’m out of my bone broth I make , the salt and broth mellows the bitterness. But I like to use that nice pepper broth. I also put a bit of honey in in case I feel I need to. But it’s the salt not the sugar that mellows it.
Since I've found your website, I've been cooking mexican three times a week! Found it looking up ancho peppers online after buying some without knowing what to do with them, made your ancho sauce to go with your pulled chicken in some enchiladas and was amazing! Got some barbacoa slow cooking now!
Today is Christmas Eve and I’m making chicken tinga. Generally I buy a can of chipotles in adobo from the store, but I had some guajillo and ancho peppers lying around since I last made birria. Tremendous sauce sir. Really excited to share this version of braised chicken tinga with my family!
The first time I tried this sauce I was mind blown. The chiles are very rich in flavor. Gabriella Camara’s recipe adds 3g of achiote paste mixed into in 12g of orange juice. That was the first recipe I tried so I don’t know how much it changes the taste, but it came out awesome
I appreciate it. I have some older videos where I don't finish scraping them but set them into the sink so I don't slow down the video, but I always scrape them! LOL. I hate to waste food.
Hi Mike, former employee in the Chipotle Mexican Grill business. Your recipe is very close to the restaurant’s adobo recipe. Love it! Thank you for your video.
I tried chipotle for the first time a week ago in Fort Smith Arkansas and the floor was unbelievably dirty. The entire resturant had wrappers and food all over it. I don’t ever remember seeing a dirtier restaurant. My wife actually refused to eat her food. I are mine. The employees were walking around slowly smiling and joking and that’s cool but clean the floor first. They weren’t even busy.
Funny how Adobo in 4 countries mean completely different things.. The only similarities with them is the word of origin Spanish Adobo - A method of cooking, cooking in sauce Mexican Adobo - A type of sauce Filipino Adobo - A type of dish Carribean Adobo - A spice blend
Will be making fajitas and at the store, all the canned chipotles in adobo sauce included (nasty gmo) soybean or canola oil. yuck! ....so found this video and will making this instead - With all the goodness here, this recipe is obviously Delicious! -Yum!
I need some clarification. The recipe on your website has 3 tablespoons of apple cider vinegar. But ACV is not used in your video or mentioned here on your ingredient list. I used the vinegar, but the taste of the ACV was strong. What are your recommendations?
Vinegar is optional, which I should have mentioned. I enjoy the flavor, but you can skip it if you're going to use it right away. If you want it to last longer, vinegar will help. If the flavor is too strong for you, you can make another batch without vinegar, then combine them.
I just found this after I grew some jalapeño, smoked it, and dehydrated them into chipotle. They smell great by themselves, but I wanted to can some in adobo. If I substituted some ACvinegar for the water, and added some brown sugar to take the edge off, should this can well? Do I need more salt?
Tim, you should be able to, as long as you get the pH low enough. Shoot for 3.5 pH for home canning. I don't think you need more salt, though you can add some.
Made it today. Nice smokey cinnamon-ness to it. Could have a bit more tomato/acid to it. But I also don't know what adobo is actually supposed to taste like, so all in all, it was good.
Mike - I've made so many times here from Texas, but really from a Mexican cookbook - the same way you made it in technique and in flavors. It's just insane flavor and goodness. Many applications with this sauce. But please let me tell you....if you take this Adobo just as you have made it here, and add it to ground pork (Pork Butt/Shoulder), you will have the BEST Mexican Chorizo sausage ever. Trust me on this one. Then freeze it 1 lb. per and let the family go crazy with Huevos con Chorizo on Sunday mornings! Warm tortillas to enjoy!
Yes!!! This would make the most outstanding chorizo. I'm taking you up on this one. Heck yeah I trust you on that one! Wonderful. I greatly appreciate it.
I have accumulated all kinds of asian cooking ingredients over the past few years, now that I feel like I got them all I think I'll start on mexican cooking staples now :D . I don't even know where to get chipotles for a start. I'm Austrian and Mexican cuisine is not very common here as you can imagine :D But I'll find my way, thanks for this recipe!
I hope you can find a good local resource. You might reach out to a local store to see if they can order and stock some staples for you. Good luck in your new journey!
@@ChiliPepperMadness I actually remembered a store I went to like 7 years ago and it's still there. I already put some things in my online shopping cart. :) But I'll definitely also go there after Lockdown ends in January!
Hi! Store leftover adobo sauce in the refrigerator in a sealed container for 1 week or longer, though you can add more vinegar to keep it longer. You can freeze it for up to 6 months.
Use 1-2 dried chipotle peppers in place of 1 ancho or guajillo, though sizes can vary. I have a lot of notes here: www.chilipeppermadness.com/recipes/adobo-sauce/
@@ChiliPepperMadness thank you for the reply. Suppose I do freezer batches then. I'm the only chilli freak in the family. I look forward to trying your dish. Once again - thanks
This isn't very spicy. There is some mild heat from the dried pods, but not much. Skip the jalapeno, and do not incorporate Chile de arbol, if I mentioned it. Let me know how it goes.
Whats the difference between this and chipotle in adobo? In recipes with chipotle in adobo could I just use this recipe or should I replace the chilis with chipotle
Raeven, they are very similar in ingredients, but you'll get much more pronounced smoky chipotle flavor in the chipotles in adobo sauce. Quite distinctive. Otherwise, you can swap them for one another.
Personal preference but I like straight guajillos and add arbols for spice as needed. It’s a west Texas thing, I figured out, because I didn’t like Houston area asado as much to find out the difference was anchos. Also rather than cinnamon I use cloves, not much, similar taste. Good stuff. My Mexican brother in law taught me how to make adobo sauce back in 1983 when we were young adults finding our way....
My adobo is exclusively made with chipotle peppers, but certainly any others will work. Here's just an open ended question for you: Everyone, including you, claim that dry roasting the peppers "activates" the natural oils....what ever that means. Such a mysterious term that defies common food science knowledge. The oil content in peppers is miniscule, so the roasting and resultant flavor changes has little to do with magical activation of oils. That said, I love all your recipes!
It's an interesting question, actually. It's what I've learned from others, though a good question for a food scientist, perhaps. I do know, from personal experience, that toasting them softens the pods a bit and they become aromatic, and do add a touch of flavor. Cheers.
@@ChiliPepperMadness Being a science educated person I've dug a bit deeper. The USDA provided some numbers on oil content of jalapeños. Looks like 0.37% by weight are lipids (i.e., fats). Further research confirms those fats are intercellular and comprise cell walls and membranes. So it stands to reason that when you dry roast a pepper, the cell walls and various membranes rupture from the heat and release the otherwise bound oils. This and probably some other enzymatic changes explain why the flavor changes and the dried peppers become more pliable when heated. So saying the oils are 'activated' might better be described as liberated or released. Bottom line: it makes the peppers taste good! Food Science 101 for inquiring minds.....like mine.
You forgot to strain it. Doing it that way youll have little bits of chewy pepper flesh. I make this all the time. I use it as enchilada sauce and its the basis for my chili.
Instead of pouring more water into your blender, you should use the hot water from soaking your peppers, don’t you think ? Then you would have even more flavor in there, with water, you are losing flavor.
Yes, you can use the soaking liquid instead of water, which I often do. Consider, though - some people find the soaking liquid bitter. So, use accordingly. There is a lot of flavor and also nutrients in the soaking liquid.
Wunnerful Mexican market down the hill - Food City - and while browsing this afternoon, I found Jamaica and Tajin, which I saw you using in a video I enjoyed last night.
I have not checked the acidity of this. You might need to add some acid, like vinegar or citrus, to up the acidity. 4.6 is shelf stable, but I recommend 3.5 to account for errors.
@@ChiliPepperMadness thanks. I have a pH meter so I’ll have to check it out. Hate to add too much vinegar to change flavor. Might just have to freeze in small batches. Thanks for the prompt answer!
I like one sauce here in Oakland, CA. I think she has the best hot sauce in the Bay Area. The name of the place is happy burrito. I think so she makes it with mint leaves. Can you suggest if I can make some sauce with mint leaves ?
Hi, this recipe was still stuck in my head. I did add all the spices that you recommended . So I just finished making this recipe as a thick salsa over some chicken. I add dried herbs to the salsa of: oregano, parsley, cilantro, thyme, basil, marjoram and chicken flavoring, jalapenos as well. This came mind blowing greatness Thank you super so much for sharing this recipe😻😻😋😋💕
Marda, you can try to find other dried Mexican pods, but they're pretty unique in flavor. You can use other larger, milder dried pods available to you. Flavors will vary, of course, but you'll get a good sauce. New Mexican pods are your best replacement, or California chilies. Let me know what you find and I can try to help.
You can make some great chili pastes/sauces with fresh chilies, and I use them all the time, but there is something different about making them with dried chilies, especially Mexican pods. They are texturally different, and also in flavor.
Ancho and guajillo chillies is very hard to find in my place,.... Can I change the chillies with another chilly? Like fresh habanero and fresh jalapeno?
Anchos and guajillos are pretty unique and hard to replace. You can try this with other milder dried peppers. You can make a version with fresh peppers, but you won't get the same flavor or consistency. If you do use fresh, I suggest using poblano peppers, though it will be more like a Ranchero Sauce and green in color. Another suggestion is to use ancho and guajillo powder instead. See this recipe, which is very similar: www.chilipeppermadness.com/recipes/ranchero-sauce/ - I hope this helps.
I make a lot of Mexican recipes, like enchiladas, posole, chilaquiles. It's great for slow simmering beef and pork as well. I have info on the site for this, too: www.chilipeppermadness.com/recipes/adobo-sauce/
Could you not use the water from the softening dried chilis to pour into the fresh veg and spice blooming process? Might ratchet up the flavors just a bit and add those extra vitamins but might be more bitter as you said. Have you ever tried it? Thanks for sharing.
@@ChiliPepperMadness Thanks for the prompt reply but that wasn't my question. I was thinking of using brown water from the soaked peppers rather than fresh water.
Robert, yes, you can also use the dark soaking water. Yes, that water has a lot of nutrients in it, though as noted, some people find it bitter. I would encourage experimenting with amounts to see if you have a preference. I hope I've understood and answered correctly.
Nathan, there is a very big difference in flavor between dried and fresh pods. Fresh peppers are great for so many things (I love them all!), but dried peppers like these are unique and delicious in their own right, essential for many sauces and salsas. I hope you'll give it a go. I think you'll notice the difference! I'd love to hear what you think.
Robert, yes, keep it covered and refrigerated. It should last a good week or longer. You can incorporate vinegar or some other acid to keep it longer. It also freezes nicely. I hope you enjoy it.
It'll keep a week or longer. Add a layer of olive oil to the top before covering. You can freeze it in usable portions, or add vinegar or citrus for longer keeping.
There is an inherent bitterness to some dried pods, particularly with guajillos. I usually balance that out with a bit of honey. You can add some and simmer the batch, see if that helps.
