This recipe for Mexican adobo sauce is made from dried chiles, vinegar, and spices. It has a beautiful red color and a rich, smoky flavor, perfect to marinate chicken, pork, or your favorite protein!
Clean chilies by removing the stem, veins, and seeds.
Heat a comal or a cast iron skillet over medium-low heat and lightly toast the chilies for a few seconds on both sides.
Place toasted chilies in a large bowl and cover them with hot water by at least 1 inch. Soak for about 15 minutes or until the chilies are nicely softened.
Place chilies in a blender and add peppercorns, cumin, oregano, bay leaves, garlic, and a teaspoon of salt.
Pour the vinegar and 1 cup of water and blend for 3-4 minutes or until you'll have a velvety sauce.
Transfer the adobo to a bowl or jar and store or use it right away in your recipe.
Notes
Replace each piece of dried pepper with one teaspoon of sweet or hot paprika.
You can also use powdered spices, such as cumin, pepper, bay leaf, etc.
The adobo sauce lasts up to 10 days in a glass container or a jar stored in the fridge.
If you want to freeze it, divide the sauce into ice cube trays or small resealable bags and store it for up to 6 months.