Adobo Sauce

Not to be confused with the portable document format, this sauce originally hails from Mexico and is sweet, spicy, sharp and smoky as well as packing a bit of heat.

For the Adobo Sauce:

  • 50g dried chipotle chiles
  • 50g dried guajillo/serrano chiles
  • 1 cup white onion, diced
  • 175ml pineapple juice
  • 100ml orange juice
  • 2 tbsp  cider vinegar
  • 25g Dark Muscovado sugar
  • 2 cloves garlic, smashed
  • 1 tbsp cumin seeds
  • 1 tbsp dried oregano
  • 1 tbsp fresh chopped Thyme, but dried will do
  • 1 tsp ground allspice
  • 1 tsp good salt salt

Add in the cumin seeds to the hot pan until they start to jump about. Remove from heat and set aside.

Toast the chillies in a dry skillet until they just start to smoke, remove and place in a bowl and cover with 100ml water and leave for 1 hr.

Add the cumin seeds, water from the soaking chillies and remaining ingredients to a food processor and blend until smooth.

You have a choice now. Leave the chillies whole in the sauce. Get a bit more heat by blending half and leaving half whole. Or go all out and blend the lot, which is probably fine, you can always tone it down with a bit of soured cream, yoghurt, lime juice or tomatoes.

This goes great with just about any grilled meat and is a nice variation on the usual suspects.

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Adjust Servings
50G Dried chipotle chiles
5-G Dried guajillo/serrano chiles
1 Cup white onion, diced
175ml Pineapple juice
100ml Orange juice
2Tps Cider vinegar
25g Dark Muscovado sugar
2 Cloves garlic, smashed
1tsp Cumin seeds
1tsp Dried oregano
1tsp Fresh chopped Thyme, but dried will do
1tsp Ground allspice
1tsp Good salt
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